Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette – A Recipe from Mattics Orchard

Posted by | April 13, 2014 | Recipe | No Comments
Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette

Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette

Ingredients

    Mattics' Spring Salad
  • 5 ounces fresh spinach and/or spring mix lettuce
  • 4 slices bacon cooked
  • 2 hard-boiled eggs
  • 1/4 cup chopped spring scallions or mild onion sliced thin
  • Hartman’s Raspberry Vinaigrette
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons Hartman’s raspberry jam
  • Salt and pepper

Instructions

  1. Wash and dry greens. Refrigerate. Cook, cool, peel, and chops eggs. Cook and roughly chop cooled bacon. Chop scallions or slice onions.
  2. Place mustard, vinegar, and jam in a bowl. Wisk in olive oil. Add pinch of salt and pepper to taste. Refrigerate any leftover dressing.
  3. Just before serving, toss the greens with just enough dressing to coat the leaves. Gently toss with bacon, eggs, and onion; reserving some for garnish for top. Serves 4.
http://lobbygrille.montrosehospital.com/mattics-spring-salad-with-hartmans-raspberry-vinaigrette-a-recipe-from-mattics-orchard/

Find other recipes and sources for locally grown ingredients at the Valley Food Partnership website.

 

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