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All-Spiced Up Raspberry and Mushroom Salad Recipe
All-Spiced Up Raspberry and Mushroom Salad Recipe photo by Taste of Home

All-Spiced Up Raspberry and Mushroom Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving equals 168 calories, 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.

Directions

  1. 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.
  2. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as All-Spiced Up Raspberry and Mushroom Salad in Taste of Home June/July 2012, p52

Nutritional Facts

1 serving equals 168 calories, 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.

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