Mixed greens with ricotta salata, toasted walnuts, and raspberry vinaigrette from Fine Cooking Magazine, Aug/Sep 2012 (page 20) by Melissa Pellegrino

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

  • Christine on August 17, 2014

    By default, I tend to think of fruit as something to be eaten out of hand or used in a baked good, but I'm trying to branch out and find savory uses when I have extra and this recipe was just the ticket! This delicious salad also broke me out of a salad rut, but I did use it as more of a template than a strict recipe. I used a different recipe (from Cooking with Nora by Nora Pouillon) for the vinaigrette portion that called for fresh raspberries instead of raspberry vinegar which I did not have. I substituted a firm, dry feta for ricotta salata which I know would have been great but I have a hard time finding near me. I have made this twice already and will definitely make again -- it's perfect for lunch.

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