SEATTLE SALAD WITH RASPBERRY-SESAME VINAIGRETTE
This salad is a Northwest-style combination of fresh greens and Pacific Rim flavors. From "Fresh from Dover Canyon"
Provided by Mary Baker
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salad greens and arugula in a colorful bowl or directly on serving plates.
- Sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds.
- For the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar, and herbs.
- Whisk or stir, and taste.
- Sesame oils vary in quality and flavor—we prefer dark oils with a nutty, toasted flavor.
- Raspberry vinegars also vary in acetic quality—some taste slightly sweet, while others are more acidic but have stronger raspberry flavor.
- Adjust all quantities to your preference, and serve in a small vinaigrette carafe.
- A tiny drizzle on your salad will deliver a cargo of flavor.
- Wine suggestion: The tropical flavors of a chilled viognier or roussanne would complement spicy dishes like Prawns in Ginger-Peanut Sauce, and would be excellent served with this fruity, yet spicy, salad.
Nutrition Facts : Calories 81.1, Fat 6.9, SaturatedFat 1, Sodium 0.9, Carbohydrate 5.4, Fiber 0.7, Sugar 3.9, Protein 0.3
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