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Raspberry Vinaigrette Salad
Servings: 1by Claudia lamascolo1468 recipes>A new blog launched with heart healthy foods and information. Link at the end of post. 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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