Seattle Salad With Raspberry-sesame Vinaigrette

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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