Martha's Vineyard Salad with
Raspberry-Maple Dressing

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  • 1/2 cup raspberry vinegar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil (Chyrel uses canola)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tarragon leaves (dried)
  • 1/2 cup PURE MAPLE SYRUP, do not use imitation
  • Salt to taste

Martha's Vineyard Salad

  • 2 cups washed and dried Bibb lettuce
  • 2 cups washed and dried red lettuce
  • 2 tablespoons blue cheese
  • 6 red onion rings, 1/4-inch slice
  • 4 teaspoons coarse chopped toasted walnuts


  1. Dressing: Whisk dressing ingredients together to blend.
  2. Martha's Vineyard Salad: Put lettuce in a nonreactive bowl, drizzle with dressing until lettuce is thinly coated. Divide up between 2 salad plates, top each salad with onion rings, 1/2 of the blue cheese and 1/2 of the walnuts.
  3. To toast walnuts, break up coarsely, heat oven to 350 degrees F for about 6 minutes, just to toast lightly.

Yield: 2 servings

Posted by Annette at Recipe Goldmine 12/4/2001 7:45 pm.

Source: This is one of Chyrel's recipes and it is really good.

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