Fleur de Lis

Fleur de Lis

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Monday, September 14, 2015

Simple Salad with Raspberry Vinaigrette

This is the perfect salad to serve alongside the Chicken Tetrazinni casserole. An added bonus is you can make the vinaigrette ahead of time and refrigerate.

I used chopped romaine. Of course, you can use any type of mixed greens you like.

Whisk together the following:

1/3 cup extra virgin olive oil
1/4 cup raspberry balsamic vinegar
1 T. minced shallots
1 T. honey
1 t. Dijon mustard
1 t. minced fresh thyme
salt and pepper to taste

You may either toss the greens with the vinaigrette or lightly spoon over. I added slivered almonds for a little crunch.  You could also top with fresh raspberries.

From Cuisine Celebrate the Seasons

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