Arugula Raspberry Balsamic Salad

Arugula Raspberry Balsamic Salad

Arugula Raspberry Balsamic Salad

Preparation: 10 minutes Cook time: 0 minutes Serves 4

Featuring: Raspberry Balsamic Vinegar


  • 1 pint fresh raspberries, divided
  • ¼ cup Seven Barrels Miller’s Blend Extra-Virgin Olive Oil
  • 3 tablespoons Seven Barrels Raspberry Balsamic Vinegar
  • 1 tablespoon chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, chopped
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 10 ounces baby arugula greens
  • ½ red onion, thinly sliced
  • ½ fennel bulb, trimmed and thinly sliced
  • ½ cup crumbled goat or feta cheese


To make the dressing: Place 1/3 cup of the raspberries, olive oil, vinegar, shallot, lemon juice, garlic, sugar and salt in a small food processor or blender and process until smooth.

Combine the arugula, red onion and fennel bulb in a large salad bowl. Top with the remaining raspberries and cheese. Drizzle with about half the dressing, toss together gently and serve.

Extra dressing can be refrigerated up to 3 days.


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