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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
This green salad recipe is one of those simple recipes you can throw together in a jiff. And if you like healthy recipes, you can't get much healthier!
Check out the awesome homemade Ranch Dressing recipe. There's also a super-tasty Poppy Seed Dressing recipe too!
The green salad with Raspberry Vinaigrette is a light, refreshing salad that goes well with a heavier meal. We often have this when serving the Black Bean Enchiladas. A great combo!
Green Salad Recipe- With Raspberry Vinaigrette
After straining the seeds from raspberries for a dessert, I discovered that adding some white vinegar to the leftover seeds produced a very tasty raspberry vinegar, at a fraction of the cost of specialty vinegars. The raspberry flavor permeates the vinegar as it steeps; it will keep for quite some time.
I implemented the flavored vinegar into this light, tasty green salad recipe; a perfect complement to any meal. With a batch of the raspberry vinegar on hand, already brewed, you can use some of it and throw the rest of a salad together in a jiff. The raspberry vinegar will make quite a few green salads. The green salad serves 4 or so.
Ingredients:
- 1 c. frozen, thawed, mashed raspberries
- 1 c. white vinegar
- 3 TBS. maple syrup
- 5 oz. bag spring mix salad greens
- 2-3 TBS. olive oil
- sprinkling of salt
In a pint-sized container/ jar, add: > 1 c. frozen, thawed, mashed raspberries
Add: > 1 c. white vinegar > 3 TBS. maple syrup
Set aside, let mixture brew overnight or longer.
Add to a salad bowl: > 5 oz. bag spring mix salad greens
Toss leaves with:
> 2-3 TBS. olive oil > sprinkling of salt
Add: > 2-3 TBS. or so raspberry-vinegar mix
Toss again, top with garnish of diced papaya or other fresh fruit.