Mixed Greens with Peaches, Pineapple and a Raspberry Vinaigrette (08.20.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

Raspberry vinaigrette

  • ½ c. frozen raspberries, thawed
  • ¼ c. red wine raspberry vinegar
  • ¼ c. sugar
  • 1 shallot small dice
  • ½ t. thyme
  • ¾ c. vegetable oil
  • ¼ c. olive oil
  • Salt and pepper

In a mixing bowl combine raspberries, sugar, vinegar, shallot, thyme. Using a wire whisk to mix well, breaking up the raspberries. Slowly add oil and emulsify, and season with salt and pepper.


  • 1 lb. mesclun greens mixed
  • 1 pineapple, peeled cored and medium diced
  • 1 lb. fresh strawberries, cleaned and quartered
  • 4 peaches, washed, pitted and medium diced
  • 1 c. sugar sweet tomatoes

Mix the vinaigrette with greens, fruit and tomatoes. Toss and place onto serving platter or separate plates.