Romaine and orange salad with toasted almonds and raspberry vinaigrette from A Year In A Vegetarian Kitchen: Easy Seasonal Dishes For Family And Friends (page 139) by Jack Bishop

  • romaine lettuce
  • extra virgin olive oil
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    This recipe is part of the Winter Chili Supper menu.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the Winter Chili Supper menu.

  • Nancith on July 21, 2016

    A nice salad to accompany a simple pasta dish. The raspberry vinaigrette was very fresh tasting, not overly sweet like the usual bottled variety, but since it was so thick, when mixed with the salad it was not as visually pleasing. I found it challenging to thoroughly mix the berries & other ingredients to a smooth consistency using a fork as suggest. Might try my stick blender next time.

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