Raspberry Tossed Salad
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Recipe type: Salads
Prep time: 
Total time: 
 
I use walnuts instead of the pecan halves. Walnuts are a source of omega-3 fatty acids. This salad is a meal at our house.
Ingredients
  • 4 cups torn red leaf lettuce
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup (fresh) raspberries
  • 1 cup Sliced fresh mushrooms
  • ½ cup Julienned red onion
  • ½ cup Crumbled feta cheese
  • ¼ cup Pecan halves, toasted
  • 2 tablespoons 100% raspberry fruit spread, melted
  • 2 tablespoons Raspberry vinegar
  • 2 tablespoons Canola oil
  • ⅛ teaspoon Salt
  • Dash of pepper
Instructions
  1. In a salad bowl, combine the first seven ingredients.
  2. In a jar with a tight filling lid, combine fruit spread, vinegar, oil, salt and pepper; shake well.
  3. Pour over salad; toss gently to coat.
Notes
The recipe calls for fresh raspberries---I used frozen dry with paper towels...worked great.
Nutrition Information
Calories: 102 Fat: 7g Saturated fat: 1g Carbohydrates: 8g Sodium: 108mg Fiber: 3g Protein: 3g
Recipe by Defeat Diabetes Foundation at http://www.defeatdiabetes.org/raspberry-tossed-salad-2/