Tossed Salad with Raspberry Dressing

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. Enjoy!

First, 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 with the raspberry juice. Drizzle over the salad. Gently toss.

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

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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

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Author Barbara Bianchi

Ingredients

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

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 with the raspberry juice. Drizzle over the salad. Gently toss.

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