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Emilie’s Fresh Garden Salad with Raspberry Vinaigrette

Recipe Detail


Mixed greens of your choice
1 can Oregon Raspberries
1/2 cup balsamic vinegar
2/3 cup extra virgin olive oil
salt and pepper to taste


Wash and dry mixed greens. Place raspberries, vinegar, salt and pepper in medium bowl and slowly drizzle olive oil into the mixture whisking with a fork. Slow is the key, as you want to emulsify the vinegar and oil but not crush all the berries.

Pour over individual salads or place in a container to serve. Top with crisp croutons, chopped walnuts and bacon bits.

Dressing stores well in a sealed container in the refrigerator for about a week. Shake well before using.

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