Raspberry Vinaigrette Salad

Raspberry Vinaigrette Salad

Raspberry Vinaigrette Salad

Makes 6-8 servings

INGREDIENTS

For the dressing (makes 1 1/2 cups (360ml))

1/4 cup (60ml) fresh lemon juice
1/4 cup (60ml) balsamic vinegar
1 cup (160g) fresh raspberries
2 tablespoons diced red onion
4 teaspoons pure maple syrup, plus more to taste
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup (120ml) extra-virgin olive oil

For the salad

4 cups (120g) firmly packed arugula (rocket)
2 cups (208g) firmly packed baby spinach
1 green apple, cored and sliced into 1/16th-inch slices with a mandoline
1 red onion, cut into small half-moon pieces into 1/16th-inch slices with a mandoline
1 cup (150g) crumbled feta
1 cup (140g) blanched slivered almonds
1/4 cup (30g) shelled hemp seeds

DIRECTIONS

To make the dressing, place the lemon juice, balsamic vinegar, raspberries, onion, maple syrup, mustard, salt, and pepper into the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid process starting on speed 1 and gradually increasing to speed 3 for about 10 seconds until pulverized. Keep the machine running, and remove the center lid cap. Slowly pour the olive oil in through the center opening in one steady stream, and process for another 10 seconds until emulsified. Pour the dressing into a small serving jug.

In a large salad bowl, gently toss the salad ingredients together, and serve the salad family style, passing the dressing at the table.

Raspberry Vinaigrette Salad Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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