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Prep 15min
Total15min
Servings4
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Ingredients
6
oz baby greens (such as red leaf lettuce, spinach, and arugula)
2
medium oranges
1 1/4
cup raspberries
1/4
cup whole almonds, lightly toasted
1/4
cup pecan halves, lightly toasted
6
oz soft goat cheese
White Zinfandel Vinaigrette, recipe follows
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Steps
1
Lightly toast the nuts in a small toaster oven for 2-4 minutes. Keep watch on them, because they can burn quickly. Set aside.
2
Cut the oranges into sections by first cutting the top and bottom peel off. They cut the peel off around the sides of the orange. Cut each segment out of the orange. Set aside.
3
In a large serving bowl (I like a wooden salad bowl) place the mixed greens. Top with the raspberries, chunks of goat cheese, and oranges. Serve with dressing.
4
For the dressing: combine 1/4 cup white zinfandel, 1 tablespoon orange juice, 1/3 cup canola oil, 2 teaspoons raspberry vinegar, 1 shallot, skin removed, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1/4 teaspoon salt, plus more to taste if desired in a small food processor or blender. Puree until smooth and blended. Serve with salad. Dressing keeps in the refrigerator for up to 1 week.
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No nutrition information available for this recipe
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