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Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette


Serves 4 to 6

  • by from Fine Cooking
    Issue 118

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

  • 1-1/2 Tbs. raspberry vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. roasted walnut oil
  • 2 tsp. chopped chives
  • 5 oz. (5 cups) mixed baby greens
  • 1 cup fresh raspberries
  • 1/2 cup coarsely chopped walnuts, lightly toasted
  • 1-1/2 oz. (1/3 cup) crumbled ricotta salata

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 3; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 135; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 3;

Photo: Scott Phillips

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