Monday, March 26, 2007

Mixed Greens with Raspberry-Mustard Dressing

1 cup fresh or frozen (thawed) raspberries (set some aside for the top of the salad)
2 tbsp. red wine vinegar
2 tbsp. water
2 tbsp. Watkins Honey Mustard
1 1/2 tbsp. honey
2 tsp. Watkins Original Grapeseed Oil
1/2 tsp. Watkins Thyme
1/2 tsp. Watkins Black Pepper

Place all ingredients in food processor or blender; process until smooth. Chill until serving time. Make about 3/4 cup, 2 tbsp. per serving. Serve over mixed greens -- leaf lettuces, radicchio, arugula etc. Top with your favorite croutons and/or cheeses such as feta or shredded Parmesan and the whole raspberries.

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