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

Scott Phillips

Servings: 4 to 6

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

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 5
  • Sodium (mg): 135
  • Carbohydrates (g): 5
  • Fiber (g): 3
  • Protein (g): 3


  • 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.


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Reviews (1 review)

  • Krispie | 12/27/2017

    This was tasty but not exceptional. I hate to say it but I’m so used to Fine Cooking recipes being exceptional that just good isn’t good enough! I would make again in a pinch but otherwise will look for another green salad recipe to try.

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