Saturday, April 17, 2010

Turtle Salad with Raspberry Vinaigrette


No, I don’t put turtle in this salad.
I got this salad idea from a local restaurant named “Turtles”. They take a basic bowl of chopped lettuce and top it with corn, beans, olives, beets, onions and tomatoes. It is so simple, yet, surprisingly satisfying. The combination makes for a delicious well balanced salad that is high in protein and fiber rich, all pulled together with a raspberry vinaigrette.

Seedless raspberry jam is the secret ingredient for my raspberry vinaigrette recipe. It not only brings out a full raspberry flavor, it also keeps the dressing from separating.

1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can black olives, drained and rinsed
1 can beets,drained and rinsed, or fresh
sweet or red onion, sliced thin
cherry tomatoes or whole tomatoes, cut into wedges
avocado, diced
1/3 cup red wine vinegar
4 Tbsp. seedless raspberry jam
1 tsp. kosher salt
¼ tsp. black pepper
½ cup salad oil

Place the red wine vinegar and jam in a bowl. Whisk together until smooth. Add salt & pepper and slowly whisk in the oil to blend.

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