Southern Living Raspberry Vinaigrette Salad
I make this every year for Easter and most dinner parties. A guest favorite.
I make this every year for Easter and most dinner parties. A guest favorite.
- Carbohydrate 19.1951833342976 g
- Cholesterol 16.3983333427379 mg
- Fat 9.10734167311191 g
- Fiber 1.79137497357628 g
- Protein 4.71098333518695 g
- Saturated Fat 2.94721916868119 g
- Serving Size 1 1 Serving (135g)
- Sodium 264.562500117955 mg
- Sugar 17.4038083607214 g
- Trans Fat 0.58938541695341 g
- Calories 174 calories
Step-by-step
- Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power for 1 minute or until melted.
- Whisk in vinegar and olive oil until blended.
- Let cool.
- Serve at room temperature.
- Toss salad items together with dressing.
Dumping cold dressing directly over delicate salad greens guarantees an immediate, soggy collapse. Fat droplets repel water when temperatures drop, preventing proper coating. Heating fruit preserves gently softens pectin structures so they integrate smoothly with oil and acid. Microwave the spread at low power for precisely sixty seconds until fully liquefied. Whisking vinegar into warm preserves creates a stable emulsion before the oil goes in.
Preserving Crunch
Romaine leaves hold moisture differently than tender field greens, but rough handling bruises cell walls. Tear leaves by hand rather than using a dull blade to prevent enzymatic browning. Toasting pecans at three hundred fifty degrees releases essential oils, driving out surface moisture that ruins crispness. Cool those nuts entirely on a metal sheet pan before adding them to the bowl. Warm nuts wilt cheese and soften bacon instantly.
- Store dressed leaves and dry ingredients separately to extend freshness by forty-eight hours.
- Substitute cider vinegar at a one-to-one ratio if rice wine vinegar is unavailable.
- Drain any excess oil from bacon bits on paper towels before mixing to avoid a greasy mouthfeel.
