CHOPPED SALAD with RASPBERRY HABANERO SALAD DRESSING
chopped Romaine lettuce
chopped pecans or walnuts
dried cranberries (Craisins)
crumbled Feta cheese
RASPBERRY HABANERO SALAD DRESSING
1 habanero pepper, split in half lengthwise with ribs & seeds removed
(TIP: as with all hot peppers, be sure to wash your hands really well after handling the peppers before touching your face, especially around your eyes!)
1/2 cup raspberry jam (seedless is best ~ with sugar or sugar-free)
1/2 cup apple cider vinegar
Combine the 3 salad dressing ingredients in a small saucepan over medium heat. Stir/whisk it often, while it simmers, until the jam and vinegar are thoroughly combined ~ continue stirring until the dressing thickens. When it's as thick as you want it, remove the pot from the heat and take out the habanero halves. Keep any leftover dressing in a jar in the refrigerator.
Toss the Romaine, chopped nuts & cranberries together in a serving bowl. Sprinkle the Feta cheese on top. Then drizzle the dressing on top (don't drench the salad ~ just drizzle). Toss lightly & serve.
TIP: If you make this dressing THICK, it's also good as an APPETIZER drizzled over a rectangle of cream cheese ~ served with crackers ~ as a spread.