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Mixed Greens and Raspberries with Hazelnuts and Raspberry Vinaigrette

Prep time 5 mins
Yield 4 servings (serving size: 1 cup salad, about 1/3 cup raspberries, and 1 tablespoon hazelnuts)
Transform mixed greens with a homemade raspberry vinaigrette made with a handful of simple ingredients. Top with fresh raspberries and toasted hazelnuts.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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