Sunday, July 24, 2011

Raspberry Apple Salad

In college, one of my favorite restaurants was Pizza Capri. I would always order the Gnocchi alla Vodka and the Mixed Baby Greens Salad. Get my recipe for Perfect Vodka Sauce here to recreate the meal.

Raspberry Apple Salad
Serves 4

Mixed baby greens
1 granny smith apple, sliced
1 4 ounce package of raspberries
4 ounces of goat cheese or blue cheese, crumbled
2 tablespoons of sugar, divided
1/4 cup pecans
1 tablespoon raspberry vinegar
2 tablespoons olive oil
1 teaspoon whole grain mustard
Salt and pepper

1. Heat a small non-stick pan over low heat. Add pecans and one tablespoon sugar to the dry pan.
2. While preparing other ingredients, let pecans and sugar heat together, stirring occasionally. In about 10 minutes, sugar will dissolve and stick to the pecans. Immediately remove from pan and let cool on a plate.
3. Meanwhile, whisk remaining tablespoon of sugar, raspberry vinegar, olive oil, mustard, salt, and pepper.
4. When pecans have cooled, toss salad greens, goat cheese, apples, raspberries, and candied pecans together with the raspberry vinaigrette.

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