By Kenneth Anthony
1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges,
drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
Vinaigrette:
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
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Directions
Watch how to make this recipe.
For the salad: Place the salad greens in a large
bowl. Mix in the cranberries, walnuts, mandarin
oranges, grape tomatoes and feta.
For the vinaigrette: Combine the raspberries,
vinegars, sugar and mustard in a blender until
smooth. Slowly stream in the oil until combined.
Toss the salad with the vinaigrette before
serving. Cook’s Note
Aged balsamic vinegar gives this vinaigrette
a bold, rich flavor. Increase the sugar if your
raspberries aren’t sweet enough for your taste.
Ingredients
2 tablespoons canna butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes,
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp,
shelled
1 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
Nutritional Information
Preparation
In a large skillet, melt butter with olive oil. Add
garlic and sauté until fragrant, about 1 minute.
Add wine or broth, salt, red pepper flakes and
plenty of black pepper and bring to a simmer.
Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink,
2 to 4 minutes depending upon their size. Stir
in the parsley and lemon juice and serve over
pasta or accompanied by crusty bread.
