Martha’s Vineyard Salad

Martha’s Vineyard Salad Recipe

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Lynnda Cloutier


From Worth Tasting


★★★★★ 2 votes



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  • ·
    1/2 cup raspberry vinegar
  • ·
    1/3 cup vegetable oil
  • ·
    1/3 cup olive oil
  • ·
    1/3 cup maple syrup
  • ·
    2 tbsp. dijon mustard
  • ·
    2 tbsp. dried tarragon leaves
  • ·
    1/8 tsp. salt
  • SALAD:

  • ·
    1 head bibb lettuce, trimmed and torn into bite size pieces
  • ·
    1/2 head red leaf lettuce, trimmed and torn into bite size pieces
  • ·
    1/4 cup crumbled blue cheese
  • ·
    12 rings red onion
  • ·
    3 tbsp. pine nuts or chopped walnuts, toasted

How to Make Martha’s Vineyard Salad


  1. To make the vinaigrette, whisk vinegar, vegetable oil, olive oil, syrup, Dijon mustard, tarragon and salt in a bowl until mixed. Chill, covered in refrigerator. You may also use as a marinade for seafood or poultry. To make the salad, toss lettuce with desired amount of vinaigrette in a bowl. Divide lettuce mixture evenly among six chilled salad plates. Top each serving evenly with the blue cheese, onion rings and pine nuts. Serves 6

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About Martha’s Vineyard Salad

Course/Dish: Lettuce Salads

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