Tossed Salad with Raspberry Dressing



As winter continues to drag on here in the Northeast, I am looking forward quite impatiently to warmer weather. This salad reminds me of spring: fresh spinach and mushrooms topped with a delightfully sweet raspberry dressing. A dear friend shared the recipe with me years ago, and it’s the perfect treat for a healthy, gluten free lunch or a side salad at dinner. Enjoy!

Recipe for Tossed Salad with Raspberry Dressing:

Tossed Salad with Raspberry Dressing


1/2 lb.Spinach
8 oz. mushrooms
1¼ cup raspberries, divided (we like Driscoll’s)
2 tblsp Bragg’s Apple Cider vinegar
2 tblsp olive oil
1/8 tsp salt
dash of  pepper
1 g Stevia


Rinse spinach. Wash and slice mushrooms. Rinse raspberries.

Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.

Tossed Salad with Raspberry Dressing


Next mash the remaining 1/4 cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.

Tossed Salad with Raspberry Dressing


Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad. Gently toss. Serves 6

Tossed Salad with Raspberry Dressing

Approximate preparation time: 15 minutes


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  1. That dressing looks amazing!

    • Thank you, Nick. Glad you stopped by.

  2. I’m not a fan of mushrooms in salad but this looks awesome and have to try!

    • Certainly you can leave out the mushrooms. This salad is also delicious with romaine lettuce, raspberries, olives and walnuts!

      Looking forward to seeing you on Facebook :)

    • Hi Sophie,
      I appreciate your comment. This salad is definitely mood boosting and will brighten your day.


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