Red Salad with Raspberry Dressing
The idea of a ‘red’ salad is an eye-catching yet tasty homage to delicious red ingredients combined with leafy greens. The raspberry dressing is so delicious; you will be so happy it makes extra so you can have the salad again!
Makes
Serving size
Ingredients
DRESSING INGREDIENTS:
½ cup raspberries
3 tablespoons olive oil
⅓ medium beet, cooked through, quartered
1 tablespoon balsamic glaze
1 tablespoon pomegranate molasses
3 tablespoons lemon juice, freshly squeezed
SALAD INGREDIENTS:
2 cups mesclun salad mix
½ cucumber, peeled and sliced thinly
⅓ cup red kidney beans
¼ cup red onion, sliced thinly
1 small beet, cooked through, and diced
Special Equipment:
Electric Blender
Instructions
DRESSING DIRECTIONS:
- Combine all the dressing ingredients together in a blender.
- Blend until very smooth and well incorporated.
- Set aside.
SALAD DIRECTIONS:
- Divide the mesclun onto two plates.
- Arrange cucumber slices over the greens on each plate.
- Sprinkle the kidney beans over the cucumbers.
- Arrange red onion slices evenly across the salads.
- Top with diced beets.
- Pour dressing attractively over the salads. Do not mix, the contrast of the red over the other ingredients is what makes the dish beautiful to behold.
- Serve immediately.
Cooking Tip
You can cook the beets and make the dressing the day before. Then you can quickly arrange the salad when you are ready to enjoy it.
Recipe Contributed by FamilyCook Productions
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