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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

RASBERRY VINAIGRETTE SALAD Recipe

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This recipe for RASBERRY VINAIGRETTE SALAD is from The Doyle and Coleen Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
1 tbsp. raspberry preserves
1 1/2 tsp salt
1 1/2 tsp pepper
1/4 tsp black pepper
1/4 tsp minced garlic
1/4 cup raspberry vinegar (found it at Reasors)
SUGARED ALMODS
1 EGG WHITE
1/4 SUGAR
1 CUP SLICED ALMONDS
2 TBLS BUTTER

SALAD:
SPRING MIX OF LETTUCE LEAVES
1 CAN MANDARIN ORAGES
Directions:
Directions:
DRESSING: COMBINE ALL INGREDIENTS EXCEPT OIL IN BLENDER. BLEND WELL - THEN WITH BLENDER STILL RUNNING SLOWLY ADD OIL UNTIL THOROUGHLY BLENDED. REGRIGERATE.

NUTS: Beat egg whites at high speed until foamy. Gradually add sugar, 1 tbsp. at a time - beating until stiff peak forms. fold in almonds. Pour butter into a 9 in sq pan. Spread coated almonds in a pan over the butter. Bake at 325 for 20-25 min. or until almonds are dry, stirring every 5 min. set aside to cool.

SALAD - TAKE SPRING MIX AND PUT IN BOWL - THROW MANDRIN ORANGES ON TOP AND NUTS AND DRESSING AND MIX. AND EAT.
Personal Notes:
Personal Notes:
When I go to trouble of doing these nuts - I usually make a triple batch - they keep in fridge well.

 

 

 

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