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Mixed Greens and Goat Cheese with Raspberry Vinaigrette

Mixed Greens and Goat Cheese with Raspberry Vinaigrette

Craving something light and refreshing? The Mixed Greens and Goat Cheese with Raspberry Vinaigrette is the perfect salad to satisfy your cravings! With vibrant greens and juicy raspberries, this easy weeknight dinner is not only visually stunning but also incredibly flavorful. Make it tonight for a delightful culinary experience!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Raspberries divided
  • ⅓ cup Olive Oil
  • 3 tablespoons Raspberry Vinegar or white vinegar
  • 1 medium Shallot finely chopped
  • 1 teaspoon Honey
  • 5 ounces Mixed Baby Greens with arugula
  • 2 cups Watercress Sprigs small
  • ⅓ cup Toasted Pine Nuts
  • 1 cup Goat Cheese (4 ounces) crumbled

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Blender

Method
 

  1. Puree ½ cup raspberries, olive oil, raspberry vinegar, shallot, and honey in a blender jar. Season the dressing to taste with salt and pepper.
  2. Combine the remaining ½ cup raspberries, mixed baby greens, watercress, and toasted pine nuts in a large bowl. Toss with enough dressing to coat.
  3. Divide the salad among plates. Sprinkle with goat cheese. Serve, passing any remaining dressing separately.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to a day.
  • Freezing: This salad is best enjoyed fresh and should not be frozen.
  • Pairing: Serve as a side dish with grilled meats or as part of a spring brunch.
  • Variations: Experiment with different nuts or seasonal fruits to make it your own.
  • Make ahead: Prepare the vinaigrette in advance and store it separately from the greens.