Thursday, July 16, 2009

Raspberry Clubhouse Salad

This salad is simply a summertime version of several salads that I enjoy. Since the raspberries are plentiful at this time of the year...they are showing up in everything from desserts to salads around here...and it's all good! Mixed greens, crumbled feta, red onion, caramelized pecans and raspberries...combined with the sweet and sour tang of raspberry vinaigrette...make for a delightful summer lunch.

Layer the following ingredients on individual salad plates:

  • mixed greens
  • sliced red onion
  • feta cheese, crumbled
  • real crumbled bacon (optional)
  • caramelized pecans (*see note)
  • fresh raspberries

Drizzle with raspberry vinaigrette (recipe below)....and enjoy on a sunny summer day!

Raspberry Vinaigrette


  • 1/2 cup raspberry vinegar (**see note)
  • 1/2 cup olive oil
  • 2 Tablespoons honey
  • 1 teaspoon Dijon mustard
  • freshly ground salt and pepper to taste

Blend raspberry vinegar, mustard, salt, pepper and honey...slowly add olive oil and blend well.

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces.

**To make your own raspberry vinegar, combine 2 cups fresh raspberries with 2 cups of white vinegar in a glass jar with tight fitting lid. Mash raspberries slightly with handle of wooden spoon; store in refrigerator for one week...shaking jar daily. After seven days, strain the liquid and use in your favorite gourmet dressings. Store in refrigerator.