Mixed Greens With Raspberry Vinaigrette
|Walnut||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Raspberry vinegar||2 1⁄2 Tablespoon|
|Chopped shallot||1 Tablespoon|
|Torn romaine lettuce||2 Cup (32 tbs), washed|
|Torn spinach leaves||2 Cup (32 tbs), washed|
|Red lettuce leaves||2 Cup (32 tbs), washed and torn|
|Red seedless grapes||1 Cup (16 tbs), halved|
Preheat oven to 350°F To toast walnuts, spread in single layer on baking sheet.
Bake 6 to 8 minutes or until lightly golden brown, stirring frequently; cool.
Coarsely chop; set aside.
Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid.
Whisk together or cover and shake jar until mixed.
Cover; refrigerate up to 1 week.
Combine greens, grapes and chopped walnuts in large bowl.
Just before serving, add dressing; toss well to coat.