Balsamic Raspberry Arugula Salad - Vegan

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This salad is a great light meal option that features sweet and savory elements. The recipe is vegan, with an optional ingredient for those who eat meat. This should be prepared in advance. To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth.

Balsamic Raspberry Arugula Salad - Vegan is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Balsamic Raspberry Arugula Salad - Vegan is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook balsamic raspberry arugula salad - vegan using 12 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Balsamic Raspberry Arugula Salad - Vegan:
  1. Get Balsamic Raspberry Drizzle
  2. Get 1 cup Balsamic Vinegar
  3. Take 1⁄2 cup Maple Syrup
  4. Make ready 1⁄2 cup Raspberries
  5. Take 1 Zest of One Lemon
  6. Get Saute
  7. Get 2 tbsp Olive Oil
  8. Make ready 1 Vidalia (or other sweet onion) sliced
  9. Take 5 large leaves, Fresh Basil cut into strips
  10. Make ready Salad
  11. Make ready 1 cup Raspberries
  12. Get 4 cup Arugula

Place the arugula, berries, goat cheese, and toasted pecans in a large bowl. Add the desired amount of dressing and toss gently to coat. French Lentil and Arugula Salad with Herbed Cashew Cheese: Gena Hamshaw's recipe is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, she use tangy, salty Herbed Cashew Cheese.

Steps to make Balsamic Raspberry Arugula Salad - Vegan:
  1. This salad is a great light meal option that features sweet and savory elements. The recipe is vegan, with an optional ingredient for those who eat meat.
  2. Step One: Balsamic Raspberry Drizzle. This should be prepared in advance. There will be more than is needed for this salad so you'll get to enjoy it again.
  3. Press 1⁄2 cup raspberries through a strainer collecting juice and pulp. Discard seeds.
  4. In a 1 quart saucepan, add balsamic vinegar, strained raspberries, lemon zest and maple syrup.
  5. Over low heat let simmer until volume reduced by 1⁄2.
  6. Remove from heat, transfer to container and allow to cool. Refrigerate.
  7. Step Two: The Saute
  8. In a frying pan, add olive oil and bring pan to a medium heat.
  9. Add onion. Stir as needed to ensure even cooking.
  10. Not a vegan or vegetarian? Add 1⁄2 cup diced pancetta as an optional ingredient with the onion when cooking.
  11. When the onion is transparent, but has not yet begun to carmelize, add the basil.
  12. Cook until the onion is well carmelized, with good brown color.
  13. Step Three: Assemble the Salad
  14. In a large salad bowl, add Arugula.
  15. Introduce the saute into the salad bowl, tossing lightly.
  16. Add raspberries, tossing lightly again.
  17. Add balsamic drizzle to salad and serve.

French Lentil and Arugula Salad with Herbed Cashew Cheese: Gena Hamshaw's recipe is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, she use tangy, salty Herbed Cashew Cheese. Add a small amount of salt and freshly ground pepper and toss salad in a large bowl. Check flavor and add more lemon juice, salt and freshly ground pepper to taste. Add walnuts on top to finish salad off.

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