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.

Yield: 4 servings (serving size: 1 cup salad, about 1/3 cup raspberries, and 1 tablespoon hazelnuts)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 64%
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.9g
  • Carbohydrate: 16.2g
  • Fiber: 4.3g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 172mg
  • Calcium: 54mg

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

Preparation

  1. 1. Whisk together first 6 ingredients in a large bowl. Add greens, tossing to coat.
  2. 2. Arrange salad on plates; top with raspberries and toasted hazelnuts.
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