Butter Lettuce Salad With Raspberry-Walnut Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
1 tablespoon raspberry jam |
2 tablespoons sherry wine vinegar |
1/4 cup walnut oil |
salt |
fresh ground black pepper |
1 medium head butter lettuce, torn into bite-size pieces |
1/3 cup toasted coarsely chopped walnuts |
2 tablespoons coarsely chopped red onions |
1/2 cup fresh raspberry |
Directions:
1. In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
2. In a big bowl, combine the lettuce, walnuts, and onion.
3. Add the dressing and toss gently to combine.
4. Divide among salad plates and garnish with fresh raspberries.
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