Kentucky Bibb Greens Salad

Servings: 4

  • 1 each  Large Head of Kentucky Bibb Lettuce, leaves washed and dried
  • 1 cup Seasonal Berries, Raspberries, Blueberries, Blackberries 
  • ¼ cup Toasted Sliced Almonds 
  • ½ cup Crumbled Goat Cheese  
  • As needed: Kosher Salt
  • As needed: Black Pepper
Raspberry Poppy Seed Vinaigrette
  • ½ cup  Vegetable Oil Blend  
  • ¼ cup  Local Honey  
  • ½ cup  White Balsamic Vinegar 
  • ¼ cup  Mayonnaise
  • 1 tbsp  Dijon Mustard  
  • 1 tsp    Grated Onion, fresh  
  • 1 cup   Raspberries, fresh or frozen  
  • ¼ cup Lemon Juice 
  • 1 tsp    Poppy Seeds  
  • TT: Kosher Salt
  • TT: Coarse Ground Black Pepper
Vinaigrette Recipe: 
  1. Place all ingredients in a blender, except for the vegetable oil blend and poppy seeds.
  2. Blend all ingredients in the blender until smooth.
  3. Slowly add vegetable oil with the motor running and blend until emulsified.
  4. Place vinaigrette in stainless steel bowl and whisk in poppy seeds and lemon juice; season with salt and pepper to taste. Store in an air tight container and refrigerate until use. Vinaigrette will hold up to 5 days in refrigeration.
  5. Salad Preparation: 

  6. Arrange lettuce on four plates or in a large salad bowl. Top with remaining ingredients and drizzle with raspberry poppy seed vinaigrette. Season with salt and pepper. Serve immediately.
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