Wild Baby Greens Salad with Raspberry Vinaigrette and Candied Walnuts

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Put raspberries and vinegar in blender and blend on high; add olive oil while the blender is running and continue processing for another 30 seconds to 1 minute, until smooth.

Put clean greens either in a mixing bowl or on individual serving plates. Heat the walnuts in a small skillet over medium-low heat. Stir every minute or so, and cook until fragrant and toasted (about 5 minutes). Add salt, then agave syrup. Stir and turn off the heat. Continue to stir until the nuts are “candied.”

Pour dressing over greens and top with the walnuts. They’re nice served warm on top of the cool salad. Try this with sliced or grated apple, or with a bit of feta cheese on top.

Recipe by Tiffany Pollard, former PCC Cooks instructor and owner of Tiffany’s Healing Foods

Source: Sound Consumer May 2009

Learn more about our recipes. View guidelines »

More about: agave, greens, raspberries, salad, walnuts

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login