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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Tossed Salad with Gluten Free Raspberry Dressing

 

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Prep time

15 mins

Total time

15 mins

 

Author: The Gluten Free Homestead

Serves: 6

Ingredients

• ½ 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
• ⅛ teaspoon salt
• dash of pepper
• 1 g Stevia

Instructions

1. Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
2. Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
3. Next mash the remaining ¼ cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
4. Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad. Gently toss.

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