Raspberry Crunch Salad with Raspberry-Almond Oil Vinaigrette
Crispy, Crunchy & Sweet ~ a brilliant, colorful, healthy salad… make place at your Thanksgiving table for this treat! Make the dressing ahead and adorn with my Nut and Seed Crunch (see recipe)
Servings: 4 servings
Ingredients
Salad Ingredients:
- 4 cups red leaf lettuce washed, dried and torn (also try red romaine)
- 2 cups arugula leaves washed and dried
- 1 cup mixed petite sprouts organic
- 1/2 cup thinly shaved cucumbers use a vegetable peeler
- 1/2 cup fresh raspberries
- 1 tablespoon filtered water
Nut Crunch & Vinaigrette:
- 1 recipe Nut and Seed Crunch
- 1/3 cup Raspberry-Almond Oil Vinaigrette
Nut & Seed Crunch:
- 1/3 cups natural sliced almond
- 1/3 cups pepitas
- 1/2 large egg white
- 1/8 teaspoon sea salt
- 1 teaspoon coconut palm sugar can use pure cane sugar
- 2 pinches aleppo pepper or cayenne
Instructions
- Make Raspberry-Almond Oil Vinaigrette. Make Nut & Seed Crunch.
Nut & Seed Crunch:
- Preheat oven to 350 degrees. Line a small rimmed baking pan with parchment paper. Add 1/2 egg white to a small bowl; whisk until white is very creamy. Add the nuts and seeds, stir to coat. Pour onto prepared pan, smooth to an even layer. Sprinkle with sea salt, sugar and pepper. Bake for 10 - 12 minutes until crispy and just golden around the edges. Cool. Break into 1 inch pieces and top the salad. Makes enough for two salads… great for snacking too!
Prepare Salad:
- Layer lettuce, arugula and sprouts on a platter or a salad bowl. Cut cucumber into 2 1/2 inch lengths and shave thinly (I used baby cucumber poppers.) Add them to the salad, bending them, followed by the raspberries and sprouts.
- Drizzle with 1/3 cup of Raspberry-Almond Oil Vinaigrette and gently toss. Garnish with the Nut & Seed Crunch and serve. (I used organic ingredients where available.)
Notes
Recipe Calculation includes the full recipe of the Nut & Seed Crunch. (I have indicated I used half for this salad; saved half for another salad or snacking.)
This recipes may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Calories: 315kcal | Carbohydrates: 14g | Protein: 5g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 349mg | Potassium: 285mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2543IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg