Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Sweet and Spicy Raspberry Salad with Honey Vinaigrette Recipe
Oct 11, 2012 @ 4:27 PM
Posted by
Daily Value: 12%
Servings: 4
High-Fiber
Posted by
Nutrition
Cal/Serving: 238Daily Value: 12%
Servings: 4
High-Fiber
| Fat | 5g | 8% |
| Saturated | 3g | 16% |
| Carbs | 47g | 16% |
| Fiber | 8g | 33% |
| Sugars | 5g | 0% |
| Protein | 6g | 12% |
| Sodium | 190mg | 8% |
| Calcium | 78mg | 8% |
| Magnesium | 72mg | 18% |
| Potassium | 1018mg | 29% |
| Iron | 3mg | 14% |
| Zinc | 1mg | 7% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 59mg | 98% |
| Thiamin (B1) | 0mg | 15% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 1mg | 35% |
| Folic Acid (B9) | 52µg | 13% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 10µg | 12% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
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.
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.
