Tossed Salad with Raspberry Dressing

This tossed salad with raspberry dressing is easy to make. It’s healthy, homemade, and tastes amazing. Enjoy!

As winter continues to drag on here in the Northeast, I am looking forward quite impatiently to warmer weather. This salad reminds me of spring: fresh spinach and mushrooms topped with a delightfully sweet raspberry dressing.

A dear friend shared the recipe with me years ago, and it’s the perfect treat for a healthy, gluten free lunch or a side salad at dinner. 

Let me show you how easy it is to make.

Instructions

First, rinse spinach. Wash and slice mushrooms. Rinse raspberries.

Combine spinach, mushrooms and a cup of raspberries in a salad bowl.

Next, mash a quarter cup of some more raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve the juice, and discard the seeds.

Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad and gently toss.

I think you’re going to love this salad. Have a happy healthy week.

More salad recipes you may like

Healthy Lemony Marinated Zucchini Salad

Autumn Kale Salad with Apples, Pomegranate, Pistachios, and Goat Cheese

Super Delicious Massaged Kale Salad With Pistachios, Tomatoes, And Olives

Turkey Kale Salad with Roasted Sweet Potatoes and Carrots

Pomegranate Spinach Salad

Summer Salad

Want to save this recipe? Pin it!

Print Pin

5 from 1 vote

Tossed Salad with Gluten Free Raspberry Dressing

How to make a deliciously sweet raspberry dressing for a simple spinach and mushroom salad.

Course Salad

Cuisine American

Keyword raspberry salad dressing, spinach salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 87kcal

Author Barbara Bianchi

Ingredients

• 1/2 pound of Spinach
• 8 ounces of mushrooms
• 1¼ cup raspberries divided (we like Driscoll's)
• 2 tablespoons Apple Cider vinegar
• 2 tablespoons extra virgin olive oil
• 1/8 teaspoon salt
• dash of pepper
• 1 g Stevia optional

Instructions

• Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
• Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
• Next mash the remaining 1/4 cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
• Whisk vinegar, oil, salt, pepper. and stevia (optional) with the raspberry juice. Drizzle over the salad. Gently toss.

Nutrition

Calories: 87kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.