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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
  • 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.