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

More From Oxmoor House

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


  • 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mixed Greens and Raspberries with Hazelnuts and Raspberry Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy