Baby Chard Salad With Orange Raspberry Vinaigrette Recipe

• 1/2 c. fresh raspberries
• 1/3 c. fresh orange juice
• 1 1/2 Tbsp. almond or possibly hazelnut oil
• 1 1/2 Tbsp. extra-virgin extra virgin olive oil
• 1 tsp sugar
• 1/4 lb very young red Swiss chard leaves
• 1/8 lb mesclun
• 1/3 c. minced toasted almonds or possibly hazelnuts
• 1 sm red onion, thinly sliced
• 1/2 c. fresh raspberries

1. Place all ingredients for vinaigrette in blender or possibly food processor; process till smooth.
2. Strain before pouring over salad.
3. In medium bowl, gently combine salad ingredients.
4. Drizzle vinaigrette over salad and serve at once.
5. Note: Nut oils (almond, hazelnut or possibly walnut) are highly perishable and should be refrigerated.

fresh raspberries, orange juice, almond, extravirgin extra virgin olive oil, sugar, red swiss, almonds, red onion, fresh raspberries

Taken from cookeatshare.com/recipes/baby-chard-salad-with-orange-raspberry-vinaigrette-72883 (may not work)