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CI Recipes - Lamponi Salad

Our U of I Chef is back with a delicious salad recipe to share.
To reserve your spot at Matt's Black & Blue dinner, click HERE.

Raspberry Vinaigrette Recipe
Portion: 4ea
Ingredients
¼ cup vegetable oil
¼ cup Raspberry wine vinegar
¼ cup white sugar
1 tsp Dijon mustard
1/8 tsp dried oregano
1/8 tsp ground black pepper

Directions
1)In a jar, combine: oil, vinegar, sugar, mustard, oregano, & pepper. Shake well.

Lamponi Salad Recipe
Portion: 4ea

Ingredients
12oz mixed greens
12oz Romaine lettuce
½ cup walnut halves
¼ cup sugar
½ cup blue cheese crumbles
1 tablespoon white vinegar
1 tablespoon olive oil
4oz Raspberry Vinaigrette (from above)

Directions
1)Turn stove to medium heat. Place sugar and 1 ½ tbsp. of water in skillet. Let sit about 2 minutes (gold in color)
2)Add walnuts
3)Mix the walnuts and sugar. Mix about 5 minutes until all walnuts are caramelized
4)Remove from heat and cool
5)Place in a large salad bowl mixed greens, cheese, vinaigrette, vinegar, & olive oil. Toss gently; add candied walnuts, toss again

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