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MIXED GREENS WITH RASPBERRY VINAIGRETTE Recipe

Ingredients
  • 1/2 cup walnut pieces
  • 1/3 cup vegetable oil
  • 2 1/2 tablespoons raspberry vinegar
  • 1 tablespoon chopped shallot
  • 1/2 teaspoon Salt
  • 1/2 teaspoon sugar
  • 2 cups torn, stemmed romaine lettuce leaves
  • 2 cups torn spinach leaves
  • 2 cups torn, red leaf lettuce leaves
  • 1 cup halved red seedless grapes
Directions
Preheat oven to 350° to toast walnuts. Spread in a single layer on baking sheet. Stirring frequently, bake 6 - 8 minutes or until light golden brown. Remove from oven; cool. Chop coarsely and set aside.

Dressing:

Whisk together oil, vinegar, shallot, salt and sugar in small bowl. Or place ingredients in a small jar and shake vigorously. Cover bowl. Refrigerate dressing up to 1 week.

Salad:

Combine greens, grapes and cooled walnuts in large bowl. Just before serving, add dressing and toss well to coat.

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