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All-Spiced Up Raspberry and Mushroom Salad
Here's a refreshing salad for summertime or any time. Make a homemade vinaigrette with just raspberry vinegar, olive oil, jalapeno jelly and allspice. —Roxanne Chan, Albany, California
4 Servings
Prep/Total Time: 30 min.
Ingredients
2 tablespoons raspberry vinegar
2 tablespoons olive oil,
divided
1 tablespoon red jalapeno pepper jelly
1/4 teaspoon ground allspice
1 pound small fresh mushrooms, halved
4 cups spring mix salad greens
1 cup fresh raspberries
2 tablespoons chopped red onion
2 tablespoons minced fresh mint
2 tablespoons sliced almonds, toasted
1/4 cup crumbled goat cheese
Directions
In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and
allspice until blended. In a large skillet, heat remaining oil over
medium-high heat. Add mushrooms; cook and stir until tender; cool
slightly.
In a large bowl, combine salad greens, raspberries, onion, mint and
almonds. Just before serving, add mushrooms and vinaigrette; toss to
combine. Top with cheese. Yield: 4 servings.
Nutrition Facts:
1 serving equals 168 calories,
© Taste of Home 2013
2 of 2
All-Spiced Up Raspberry and Mushroom Salad
(continued)
Nutrition Facts:
11 g fat (2 g saturated fat), 9 mg cholesterol, 54 mg sodium, 15 g carbohydrate, 6 g fiber, 6 g protein.
Diabetic Exchanges:
2 fat, 1 starch.
© Taste of Home 2013