Blueberry, Walnut, Red Cabbage, and Mango Salad

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Blueberry, Walnut, Red Cabbage, and Mango Salad

 

For the vinaigrette

6 ounces fresh raspberries

1/3 cup water

1/4 cup champagne wine vinegar

1/3 cup extra-virgin olive oil

 

For the salad

1 head butter lettuce, leaves separated

1/4 head red cabbage, thinly sliced

4 ounces fresh blueberries

1 mango, peeled and diced

4 tablespoons walnut halves, toasted

 

To prepare the vinaigrette, place the raspberries in a blender with the water

and vinegar, and purée until smooth. With the blender running on low speed,

pour in the olive oil slowly, until the mixture is somewhat thick and creamy.

Check the seasoning and add salt as needed. If the raspberries are not sweet,

you may need to add some sugar to balance the tart flavors. Strain to remove

any seeds. Chill in the refrigerator until ready to use. Wash the lettuce in

cold water and dry it between paper towels. Place the lettuce and the washed

cabbage in a bowl with the blueberries and mango and mix thoroughly. To serve,

divide the salad among 4 bowls and pour the vinaigrette over to just coat. Top

with the toasted walnuts. Tip: To toast the walnuts, preheat the oven to 350

degrees. Spread the walnuts on a baking sheet in a single layer. Bake for 10 to

12 minutes or until lightly browned. Serves 4.

 

 

 

 

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