Raspberry Vinaigrette Dressing + Salad Recipe

Salad is the perfect thing to serve on a warm summer day. They are filling and good for you, and they can be absolutely delicious if you make them right. This salad combines candied pecans (yum!) with a sweet raspberry vinaigrette dressing that makes a salad worthy of sharing at your next gathering, or whipping up for a perfect afternoon lunch. Make extra raspberry vinaigrette and your salads will be pulled together in minutes next time!

This has four total recipes, one for the candied pecans, a recipe to create a raspberry puree that you’ll then turn into the raspberry vinaigrette dressing and then finally the directions to pull it all together into one yummy salad recipe.

Raspberry Vinaigrette Dressing

Ingredients:

• 1 1/2 cup Raspberry puree
• 1/3 cup olive oil
• 5 tsp agave
• 1 tbsp white vinegar
• 1 tsp Dijon mustard
• 1/4 tsp fresh ground pepper
• 1/8 tsp salt

Directions: 

Remove the raspberry puree (recipe below) from the refrigerator and sit aside.

In a separate bowl pour the olive oil, agave, vinegar, mustard and salt and pepper. Whisk together.

Add the reduced down raspberry puree to the other ingredients while continuing to whisk.

Chill before adding to the salad.

Raspberry Puree Recipe

Ingredients:

• 4 cups fresh raspberries
• 1/2 cup sugar
• Juice from 1/2 fresh lemon

Directions:

Put all ingredients in a pot over medium heat, stirring often.

Bring mixture to a boil until it begins to thicken.

Using a fine-mesh strainer over a bowl or large glass pour the heated berry mixer to removed seeds. If mixture is too thick to go through strainer use the back of a large spoon and mash the mixture forcing it through.

Pour into a lidded container to allow to cool in the refrigerator.

Candied Pecans Recipe

Ingredients:

• Pecans
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup condensed milk

Directions:

Using a large sealable bowl place pecans on the bottom of the bowl add rest of ingredients on top and seal the bowl. Shake well until evenly coated.

Bake at 350°F for 12-15 minutes. Let cool to room temp.

Raspberry Vinaigrette Salad

Ingredients:

• Mix leafy green salad bag
• Kale, chopped
• Blueberries
• Raspberries
• Mini tomatoes
• Blue cheese crumbles
• Candied Pecans
• Raspberry vinaigrette dressing

Directions:

Add salad and kale to a large bowl. Add in blueberries, raspberries, mini tomatoes. Lightly toss.

Top with blue cheese and candied pecans.

Drizzle with raspberry vinaigrette dressing and serve.

What’s your favorite summer salad?