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Raspberry Vinaigrette Salad

Raspberry Vinaigrette Salad

KitchenAid Chef
Import-Recipe - Raspberry Vinaigrette Salad
Raspberry Vinaigrette Salad






ml 60

fresh lemon juice

ml 60

balsamic vinegar

160 g

fresh raspberries


small slice of red onion

4 tsp

pure maple syrup, plus more to taste

1 tsp

dijon mustard

tsp 1/2

sea salt, plus more to taste

tsp 1/4

freshly ground black pepper, plus more to taste

120 ml

extra-virgin olive oil

g 120

arugula (rocket)

208 g

baby spinach


green apple, cored, and thinly sliced with a mandoline


sliced red onion, cut into small half moon pieces

150 g

crumbled feta

140 g

blanched slivered almonds

30 g

shelled hemp seeds

Step by step

  1. To make the dressing, place the lemon juice, balsamic vinegar, raspberries, onion, maple syrup, mustard, salt, and pepper into the blender jar of the KitchenAid® Power Plus® Blender.

  2. Secure the lid process starting on speed 1 and gradually increasing to speed 3 for about 10 seconds until pulverized. Keep the machine running, and remove the center lid cap.

  3. Slowly pour the olive oil in through the center opening in one steady stream, and process for a further 10 seconds until emulsified.

  4. Pour the dressing into a small serving jug.

  5. In a large salad bowl, gently toss the salad ingredients together, and serve the salad family style, passing the dressing at the table.