Greens with Fresh Raspberry Vinaigrette

1. 1

   Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth.

2. 2

   With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed.

3. 3

   Season the dressing with salt and pepper, to taste.

4. 4

   (If the dressing is too thick, add another tablespoon of juice.)

5. 5

   Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens.

6. 6

   Toss when ready to serve and garnish salad with additional raspberries.

7. 7

   Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.