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Spike's Raspberry Dill Vinaigrette with Persephone's Home Coming Salad Recipe

Spike's Raspberry Dill Vinaigrette with Persephone's Home Coming Salad Notes

A very good friend of mine (Adam "Spike" Schoenwald, cause he deserves credit for this one) brought me a bottle of raspberry vinegar during my first Thanksgiving event. He told me he loved that stuff and to "do something with it." So I did. I enhanced a favorite salad recipe from a restaurant I had worked at, and added the vinaigrette to it. Since that time, I get demands to bring this creation to every festivity I attend.

Ingredients

Serves / Yields

A whole lot

Preparation Instructions

For the vinaigrette dressing:

Put the first eight ingredients (ending at the dill weed) in a medium bowl and whisk with a wire whisk or you can put into a blender and hit the "blend" option. You want to mix until you get a fluffy, creamy-greenish color.

This can be refrigerated and used for approximately one week.

For the salad:

Wash all of the lettuce leaves, and cut or rip into bite-sized pieces. Add the fruit, nuts and feta cheese. Toss well and serve with the dressing.

Helpful Hints

I recommend using only aged feta cheese. Use no substitutes!

This raspberry vinaigrette dressing can be used on any salad you like.

Credit

This recipe was provided by Laura Fogelson from Kenosha.