Mixed Greens and Raspberries with Hazelnuts and Raspberry Vinaigrette

Transform mixed greens with a homemade raspberry vinaigrette made with a handful of simple ingredients. Top with fresh raspberries and toasted hazelnuts.


4 servings (serving size: 1 cup salad, about 1/3 cup raspberries, and 1 tablespoon hazelnuts)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 181
Caloriesfromfat 64 %
Fat 13 g
Satfat 2 g
Monofat 8.3 g
Polyfat 1.7 g
Protein 2.9 g
Carbohydrate 16.2 g
Fiber 4.3 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 172 mg
Calcium 54 mg


3 tablespoons white balsamic raspberry vinegar (such as Alessi)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package spring mix (such as Fresh Express)
1 1/2 cups raspberries
4 tablespoons coarsely chopped hazelnuts, toasted


1. Whisk together first 6 ingredients in a large bowl. Add greens, tossing to coat.

2. Arrange salad on plates; top with raspberries and toasted hazelnuts.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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