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All-Spiced Up Raspberry and Mushroom Salad

 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 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 168 calories,

2 of 2

All-Spiced Up Raspberry and Mushroom Salad (continued)

Nutritional 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.