Raspberry Tossed Salad Recipe

Raspberry Tossed Salad Recipe photo by Taste of Home

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Red raspberries brighten this tossed green salad, making it the perfect ingredient for a festive yuletide menu. Raspberry juice brings a special touch to the light oil and vinegar dressing. -Kerry Sullivan, Longwood, Florida

This recipe is:

Quick

Diabetic Friendly

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Raspberry Tossed Salad Recipe

Prep/Total Time: 15 min.

Yield: 12 Servings

15 15

Ingredients

9 cups torn mixed salad greens
3 cups fresh or frozen unsweetened raspberries
2 tablespoons olive oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/8 teaspoon salt
Dash pepper

Directions

In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds.
In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 47 calories, 3 g fat (trace saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 32 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Raspberry Tossed Salad in Taste of Home December/January 2003, p35