Sweet and Spicy Raspberry Salad with Honey Vinaigrette Recipe


Nutrition

Cal/Serving: 343
Daily Value: 17%
Servings: 4

High-Fiber, Low-Fat
Fat6g9%
Saturated3g17%
Carbs68g23%
Fiber10g42%
Sugars8g0%
Protein9g18%
Sodium224mg9%
Calcium122mg12%
Magnesium114mg29%
Potassium1879mg54%
Iron4mg25%
Zinc2mg12%
Vitamin A3001IU60%
Vitamin C52mg87%
Thiamin (B1)0mg26%
Riboflavin (B2)0mg10%
Niacin (B3)5mg24%
Vitamin B61mg39%
Folic Acid (B9)102µg26%
Vitamin E1mg3%
Vitamin K96µg120%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Sweet and Spicy Raspberry Salad with Honey Vinaigrette
Amie Valpone

I know, I know. I’m using raspberries and they’re so not in season in October but I just had to toss them into this dish. We had to say goodbye to fresh raspberries from the garden a few weeks ago, but I thought we could all use a little sweetness to start the week off.

See all salad recipes.

2.8
Ratings10

INGREDIENTS

  • 4 red potatoes
  • 1 cup fresh raspberries
  • 4 cups loosely packed mixed leafy greens, such as spinach or arugula
  • 1/2 cup snap peas
  • 1/2 large red onion, sliced thinly
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon honey
  • 1 tablespoon finely chopped sage
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender, about 20 minutes. Remove from the heat, drain, and run under cool water for 1 minute. Cut the potatoes into quarters and place in a large bowl. Add the remaining ingredients and gently toss to combine. Transfer to serving bowls and serve warm.

Recipe Details

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Servings: 4
Cuisine: American

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