Type what you have

Ingredients

• ✓ raspberry vinaigrette
• apple
• cucumber

Instructions

1. 1 Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

By EllyBelle

Ingredients

• ✓ raspberry vinaigrette
• ✓ raspberry vinaigrette
• rosemary
• chicken thigh
• chicken drumstick
• raspberry jam
• lime juice
• soy sauce
• garlic powder

Instructions

1. 1 Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
2. 2 Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
3. 3 Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
4. 4 Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

By Natasha7

Ingredients

• ✓ raspberry vinaigrette
• chicken breast
• seasoned salt
• salad green
• apple
• candied walnut
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
4. 4 Cut chicken into strips and place half the strips atop each salad portion.

By Scott K

Ingredients

• ✓ raspberry vinaigrette
• walnut
• sugar
• mixed greens
• cranberry
• gorgonzola cheese
• white vinegar
• olive oil

Instructions

1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop

Ingredients

• ✓ raspberry vinaigrette
• spring green salad mix
• kale
• sugar
• mandarin orange
• strawberry
• pecan
• poppy seed

Instructions

1. 1 Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

By Sarah

Ingredients

• ✓ raspberry vinaigrette
• maple syrup
• soy sauce
• venison
• butter
• olive oil
• water
• onion
• garlic
• salt
• pepper
• white sugar

Instructions

1. 1 Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
2. 2 Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
3. 3 Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

By Joe G