Raspberry Tossed Salad Recipe

Raspberry Tossed Salad Recipe
Raspberry Tossed Salad Recipe photo by Taste of Home
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Raspberry Tossed Salad Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

3/4 cup: 47 calories, 3g fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate (0 sugars, 32g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat. Yield: 12 servings.
Originally published as Raspberry Tossed Salad in Taste of Home December/January 2003, p35

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