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Diabetes Forecast

The Healthy Living Magazine

Raspberry-Walnut Salad With Vanilla Vinaigrette

Per Serving

Raspberry-Walnut Salad With Vanilla Vinaigrette

Makes: 7 servings
Serving Size: 1 cup salad, 1 Tbsp vinaigrette
Calories 120
Fat 10 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 135 mg
Potassium 195 mg
Protein 2 g
Phosphorus 45 mg
Choices: Nonstarchy Vegetable 1, Fat 2
  • Makes: 7 servings
  • Serving Size: 1 cup salad, 1 Tbsp vinaigrette
  • Preparation Time: 15 minutes120

Ingredients

Dressing
2 Tbsp. white wine or champagne vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
1 vanilla bean or 1/2 tsp pure vanilla extract
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
3 1/2 Tbsp. olive oil
Salad
4 cups mixed salad greens
1/3 cup fresh red raspberries, gently washed and patted dry
1/2 small red onion, thinly sliced (1 cup)
1 small red bell pepper, cored, seeded, and thinly sliced (1 1/2 cups)
1/4 cup toasted walnuts
1 Tbsp. crumbled blue cheese

Directions

  1. In a small bowl, whisk together the vinegar, mustard, and garlic. Using a paring knife, split the vanilla bean in half lengthwise. Scrape the seeds out of one half of the bean; save the other half of the bean for another use. Add the scraped vanilla (or use vanilla extract instead), salt, and black pepper to the vinegar mixture. Slowly pour in the olive oil, whisking constantly until emulsified.
  2. Add the dressing to a shallow bowl. Add the greens to the bowl and toss. Scatter the raspberries, red onion, red pepper, walnuts, and blue cheese on top of the greens, toss very gently and serve immediately.
 
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