Mixed green salad with raspberry vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Mixed salad greens |
| 3 | tablespoons | Raspberry vinegar |
| 1 | \" Loves Pantry\" Australian Macadamia | |
| ; Mustard* | ||
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Anchovy paste |
| ⅓ | cup | Olive oil |
| A small piece of parmesan cheese | ||
| Salt and pepper to taste | ||
Directions
Mix all the dressing ingredients together with a whisk until thick and emulsified.
Season to taste with salt and cracked pepper.
Wash and dry the salad leaves thoroughly and place in a large bowl. Toss with the dressing, coating all the leaves.
Top with shavings of parmesan cheese and serve.
Converted by MC_Buster.
Per serving: 733 Calories (kcal); 73g Total Fat; (86% calories from fat); 8g Protein; 17g Carbohydrate; 0mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.