What is a good recipe useing raspberry vinigrette dressing?!


Question: other than salads, what are some creative ways to cook with this dressing? ideas, recipe titles, recipes, and websites to recipes welcome.


Answers: other than salads, what are some creative ways to cook with this dressing? ideas, recipe titles, recipes, and websites to recipes welcome.
I can't recall a the exact measurements of a recipe I made up a while back. What I basically did was a sweet and sour chicken breast sauteed in raspberry vinaigrette. I remember adding a little bit of sugar, some dressing, and rosemary to make a reduced, syrup-y glaze. I sauteed my chicken breasts in olive oil and used the sauce as a glaze prior to serving. It was a successful experiment- for me, personally :) Just thought I would give an idea. Oh, and I served it with wild rice.
Raspberry dressing is very good with a spinach and feta cheese salad.
a very little amount goes a long way for a salad
too much and the salad becomes too strong and horrible
Raspberry Pecan Chicken Salad with Homemade Raspberry Vinaigrette

8 to 12 oz. mixed salad greens
1 cup Mandarin Oranges
2 to 3 tablespoons chopped pecans
1/4 to 1/3 cup raspberry vinaigrette
1 cup fresh raspberries
1 pound grilled chicken, cut into bite size pieces

Raspberry Vinaigrette:
2 1/2 pints fresh or frozen raspberries, pureed
1 teaspoon minced garlic
2 tablespoon minced green onions
1/4 cup raspberry vinegar
1 cup vegetable oil
2 teaspoons honey
Salt and pepper


Instructions
Lace the salad greens in a bowl and top with the mandarin oranges, 1/2 of the raspberries and the grilled chicken. Pour several tablespoons of vinaigrette on top of the salad and toss gently. Sprinkle the pecans and remaining raspberries on top of the salad. Serve with the remaining dressing on the side.

For raspberry vinaigrette: Combine all the ingredients in a jar with a tight fitting lid. Shake vigorously until the ingredients are combined.
From:
http://www.cooks.com/rec/search/0,1-0,ra...

Scroll down to Asparagus in R.V.
Scroll down to Cold Poached Seafood and R.V.
Steamed salmon fillets with a sauce of raspberry vinaigrette and pink peppercorns. Serve with sauteed mushrooms and creamy mashed potatoes.
Raspberry vinigrette is a great marinade for any kind of meat. The meat takes on a sweetness that is so different. The bast way to use it is to first slice an onion very thin and spread the slices on the bottom of a large zip lock bag. Next, place 3 or 4 oz pieces of your choice of meat (anything from chicken to Aligator, Buffalo, Kangaroo, Rabbit, etc.). Cover the whole thing with raspberry vinigrette and close the bag. Place in a baking dish and set in refrigerator. Make sure the meat is covered with marinade so you won't have to turn it. Leave it overnight. Next morning, if the meat is anything other than chicken or pork, dump it out in baking dish and start baking at 220 degrees for the whole day. That will make the meat very tender. If you choose chicken or pork, you don't have to cook it as long. When you get home, skim off the accumulated fat. Next,have the following ready to add to your baking dish: 2 or 3 potatoes quartered, 2 carrots and 2 stalks celery, chopped, Any stewing vegetables you like and a mixture of garlic powder, cumin, salt, white pepper (all to taste). Stir it around and add a can of diced tomatoes and some fresh mushrooms. Turn the temp up to 350 and bake for another 1-1/2 to 2 hours for tender veggies. Good luck and enjoy!




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