Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole 30 and low carb compliant dish.

Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Low carb, Salad, Side Dish

Cuisine American

Servings 4

Calories 123 kcal

Equipment

• Chill salad plates prior to preparing this recipe.

Ingredients

  

• ¼ cup rice wine vinegar
• 1/3 cup fresh raspberries washed
• 2 tsp fresh lemon juice
• ½ cup extra virgin olive oil
• ½ tsp sea salt
• 1 head Romaine lettuce washed, stem removed, and chopped
• 1/3 c. fresh mint chopped
• 1 cup fresh strawberries washed, hulled, and sliced
• 1 cup fresh blackberries washed
• 1/3 cup sliced almonds toasted

Instructions

 

• Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
• Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
• Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.

Notes

Nutritional information (per serving)*

Calories: 123
Protein: 3g
Carbohydrates: 13g
Dietary Fiber: 7g
Fat: 7.6g (1g saturated)

Keyword berry salad, low carb salad, raspberries

Ingredients:

¼ c. rice wine vinegar
1/3 c. fresh raspberries, washed
2 t. fresh lemon juice
½ c. extra virgin olive oil
½ t. sea salt
1 head Romaine lettuce, washed, stem removed, and chopped
1/3 c. fresh mint, chopped
1 c. fresh strawberries, washed, hulled, and sliced
1 c. fresh blackberries, washed
1/3 c. sliced almonds, toasted

Note: Chill salad plates prior to preparing this recipe.

Directions:

Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.

Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.

Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.