The Pioneer Woman Tasty Kitchen
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Mixed Baby Greens, Parmesan, Walnut & Strawberry Salad

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Level: Easy

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Description

Light and refreshing!

Ingredients

  • FOR THE SALAD:
  • 1 container (5 Oz. Size) Mixed Baby Greens
  • 1 bag (6 Oz. Bag) Baby Spinach
  • 1 cup Scallions, Sliced
  • 1 cup Walnuts, Chopped
  • 1-½ cup Strawberries, Quartered
  • 1 whole Red Onion, Thinly Sliced
  • 1 cup Parmesan Cheese, Grated
  • _____
  • FOR THE VINAIGRETTE:
  • 1 package (12 Oz. Size) Frozen, Unsweetened Raspberries, Thawed
  • ¼ cups Raspberry Vinegar
  • ⅓ cups Sugar
  • 3-½ cups Vegetable Oil

Preparation

1. Toss mixed baby greens, spinach. and scallions together. Refrigerate until needed.
2. Top with walnuts, strawberries, onion and Parmesan cheese. Dress with vinaigrette.

Vinaigrette:
1. Puree raspberries. Set aside
2. Add vinegar and sugar to a blender, blend until smooth.
3. Slowly add oil.
4. Blend in raspberry puree. Strain if desired.

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