Kitchen notes · a little help before you start

Arugula Salad with Raspberry Vinaigrette

Name: Arugula Salad with Raspberry Vinaigrette
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup raspberries ((fresh, or thawed from frozen)) (Source: 1/2 cup raspberries ((fresh, or thawed from frozen))); 1/4 cup extra-virgin olive oil (Source: 1/4 cup extra-virgin olive oil); 3 tablespoons red wine vinegar (Source: 3 tablespoons red wine vinegar); 2 tablespoons maple syrup (Source: 2 tablespoons maple syrup); 1 tablespoon chopped shallot ((or red onion)) (Source: 1 tablespoon chopped shallot ((or red onion))); 1/4 teaspoon salt (Source: 1/4 teaspoon salt); 5 ounces baby arugula (Source: 5 ounces baby arugula); 1 each pear ((red or green), cored and sliced) (Source: 1 pear ((red or green), cored and sliced)); 1/3 cup thinly sliced red onion (Source: 1/3 cup thinly sliced red onion); 3 ounces soft goat cheese (Source: 3 ounces soft goat cheese); 1/4 cup pecans (, chopped) (Source: 1/4 cup pecans (, chopped)); 1/3 cup fresh raspberries ((or pomegranate arils)) (Source: 1/3 cup fresh raspberries ((or pomegranate arils)))

Arugula Salad with Raspberry Vinaigrette is made with baby arugula, raspberries, and red wine vinegar.

Prep: 15 min
Total: 15 min
Original yield: Serves 4
Ingredients: 12 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

2. Prepare the dressing

Mix and add the dressing at the steps specified.

Get to know the ingredients

raspberries (fresh, or thawed from frozen)

In the method: To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth.

extra-virgin olive oil

In the method: To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth.

red wine vinegar

In the method: To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth.

The last little job

Finish as directed

Be sure to dress this salad right before serving it, so it doesn't get soggy.

A few questions you might have

What should I prepare first?

Set out the blender. Start with this step: To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth.

Which preparation step should I plan for?

Prepare the blending equipment before that stage of the recipe.

What happens at the end?

Be sure to dress this salad right before serving it, so it doesn't get soggy.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: detoxinista.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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