Tossed Salad with Raspberry Dressing

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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!

First, 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.

Tossed Salad with Raspberry Dressing

Tossed Salad with Gluten Free Raspberry Dressing
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
Instructions
  1. Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
  2. Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
  3. Next mash the remaining ¼ cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
  4. Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad. Gently toss.

 

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Comments

    • Barbara says

      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 :)

    • Barbara says

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

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