Raspberry Vinaigrette Salad Recipe
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Ingredients
- Assorted greens, (hearts of romaine, bib lettuce, iceberg, spinach, or your preference choice)
- fresh cleaned and prepared vegetables, carrots, celery, peppers, beets, chickpeas, tomatoes, broccoli, cucumbers, beans, etc.
- Dressing:
- 1/4 cup red raspberry vinegar
- 1/2 cup pureed red raspberries fresh or frozen
- 1 teaspoon honey
- 1 clove minced garlic
- one tablespoon almonds, walnuts or hazelnuts for topping
- 2 teaspoons Italian parsley finely minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- sea salt to taste
- 1 teaspoon fresh ground black pepper
Directions
- In a medium-size bowl combine the raspberry vinegar, garlic, sugar, and Italian parsley. Whisk in the oils until mixture is smooth. Add salt and pepper to taste. Makes about 1 1/4 cups. Place greens on a plate, top with a few tablespoons of dressing and nuts. Store leftovers in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 251g | |
| Calories 593 | |
| Calories from Fat 520 | 88% |
| Total Fat 58.81g | 74% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 321mg | 13% |
| Potassium 207mg | 6% |
| Total Carbs 16.53g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.89g | 6% |
| Protein 1.77g | 3% |
