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Fresh Raspberry Salad
Prep Time:15 minutes
Choose fresh spring mix and full ripe raspberries for this sweet and sour salad. Be sure to toast your nuts in the oven or in a dry skillet for optimum flavour. If you are going to a potluck be sure to bring your dressing separately and toss once you are there to enjoy.
- 8 cups (2 L) spring mix greens
- 1 shallot, thinly sliced
- 1 carrot, shredded
- 2 cups (500 mL) fresh raspberries
- 2 tbsp (25 mL) extra virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- 1 tbsp (15 mL) chopped fresh chives
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) pepper
- 3 tbsp (45 mL) slivered almonds, toasted
1.In large bowl combine spring mix, shallot, carrot and half of the raspberries; set aside.
2.Place remaining raspberries in a fine mesh sieve and using a spatula press them through into a small bowl to remove the seeds.
Discard raspberry seeds.
3.Whisk in oil, vinegar, chives, mustard, and pepper into the raspberry puree.
4.Drizzle over salad greens and toss to coat.
5.Sprinkle with almonds.
Nutrition Facts per serving:
Deloped by Emily Richards, P.H. Ec. © 2012 The Heart and Stroke Foundation.