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Baby Chard Salad With Orange Raspberry Vinaigrette
Ingredients
- 1/2 c. fresh raspberries
- 1/3 c. fresh orange juice
- 1 1/2 Tbsp. almond or possibly hazelnut oil
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp sugar
- 1/4 lb very young red Swiss chard leaves
- 1/8 lb mesclun
- 1/3 c. minced toasted almonds or possibly hazelnuts
- 1 sm red onion, thinly sliced
- 1/2 c. fresh raspberries
Directions
- Place all ingredients for vinaigrette in blender or possibly food processor; process till smooth. Strain before pouring over salad.
- In medium bowl, gently combine salad ingredients. Drizzle vinaigrette over salad and serve at once.
- Note: Nut oils (almond, hazelnut or possibly walnut) are highly perishable and should be refrigerated.
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