Recipe: Salad with Raspberry Vinaigrette

raspvinTry making this restaurant favorite at home!

Type of dish: Side Dish, Dressing, Salad
Equipment: Blender
Servings: Makes 6 to 8 servings

Ingredients:

  • 3 oz raspberries (about 15 berries)
  • ¼ cup olive oil
  • 1 ½ TB balsamic vinegar
  • ¼ tsp dijon mustard or mustard powder
  • 2 tsp fresh thyme leaves
  • 8 cups mixed salad greens, such as arugula, spinach or lamb’s quarters, etc.
  • ½ cup or more toasted and crumbled pecans or walnuts (or substitute crispy, cooked bacon)
  • any other vegetables or salad toppings you’d like to add–we like shredded carrots and quartered hard boiled eggs

Directions:

  1. To make the dressing, blend the raspberries, balsamic vinegar, and mustard in a blender (we like the Magic Bullet for this).
  2. Spoon the mixture from the blender into a small mixing bowl. Whisk in the olive oil, and finally mix in the thyme leaves.
  3. In a large salad bowl, toss your greens and nuts (or bacon pieces) with any other salad ingredients you want to include.
  4. Dress the salad with the dressing and serve.

Enjoy!

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Comments Join the Conversation

  1. Chris says

    Just had to let you know, this was so easy to make and delicious. I used crispy baconon mine. Would recommend this option!

  2. says

    I would like to try this recipe. My husband likes salads and this might fit his taste. This is really simple to do. I will put some of my favorite ingredients to spice it up a little bit. Thanks a ton!

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