Mixed Fruit Berry Salad With Raspberry Vinaigrette Vegetarian Meatless Meal - ZYD

This week's recipe is a mixed fruit salad with strawberries and blackberries in a mixed green salad and toasted almonds. ย You also make the dressing - a tangy raspberry vinaigrette and mix it all together for a yummy meal and more. ย Enjoy the recipes.

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Mixed Fruit Berry Salad with Mint

Mathea Ford, RDN, LD, MBA
Course: Appetizer, Salads, Side Dish
Cuisine: American, Mediterranean
Diet: Diabetic, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 270kcal
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.
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Equipment

Ingredients

Dressing

  • ยผ cup Red Wine Vinegar
  • โ…“ cup Raspberries
  • 2 tablespoon Lemon Juice
  • โ…“ cup Olive Oil

Salad

  • 1 head Lettuce Iceberg or Romaine
  • โ…“ cup Peppermint Leaves
  • 1 cup Strawberries Fresh
  • 1 cup Blackberries
  • โ…“ cup Almonds, Sliced

Instructions

  • Note: Chill salad plates prior to preparing this recipe.

Directions:

  • Add vinegar, raspberries, lemon juice, and olive oil to a food processor (or blender) and blend until smooth. Adjust other flavors to achieve the desired balance. Set aside.
  • Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing meal.

Video

Nutrition

Calories: 270kcal | Carbohydrates: 14g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 19mg | Potassium: 413mg | Fiber: 6g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 39mg | Calcium: 75mg | Iron: 2mg | Phosphorus: 94mg

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