Mixed Greens and Raspberries with Hazelnuts and Raspberry Vinaigrette
Prep: 5 minutes
Yield: 4 servings (serving size: 1 cup salad, about 1/3 cup raspberries, and 1 tablespoon hazelnuts)
Recipe from
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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. 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.
Mixed Greens and Raspberries with Hazelnuts and Raspberry Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Gluten-Free
- PUBLICATION: Oxmoor House
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