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Written by Di Bauer November 2, 2002, Updated by Andrew DiMino April 17, 2015
Mixed Green Salad w/Raspberry Vinaigrette Dressing Recipe
Low-Carb, Gluten-Free, Vegan, Nut-Free
Mixed Green Salad w/Raspberry Vinaigrette Dressing Recipe
I love a Low-Carb Gluten-Free salad as a side dish. Its refreshing, healthy, and I can even go back for second or third helpings. This Mixed Green Salad with Raspberry Vinaigrette dressing is extra tasty! You get the buttery taste of the Boston lettuce and the peppery taste of the arugula and the endive and radicchio give it extra crunch. But the best part of all is the homemade Raspberry Vinaigrette. It is both sweet and tangy and makes every meal just a little more special.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Vegan, Nut-Free
Ingredients
- 1 small head Boston lettuce
- 1 head red leaf lettuce
- 1 small head radicchio
- 1 bunch watercress
- 1 bunch arugula
- 2 Belgian endives
- 1 cup raspberry vinaigrette salad dressing
- fresh red raspberries (optional – for garnish)
Instructions
- Wash the greens, drain them thoroughly, and then either pat them dry or spin them dry in a salad spinner.
- Tear the lettuces and the radicchio into small pieces.
- Remove the stems from the watercress and the arugula.
- Slice the endives crosswise or cut them lengthwise into then slivers.
- In a large serving bowl, toss all the greens to mix them thoroughly.
- Dress with raspberry vinaigrette salad dressing.
- If desired, garnish each salad with 3 raspberries.
- Serve.
Nutrition
- Serving Size: 1½ Cups
- Calories: 130
- Sugar: 0g
- Sodium: 39mg
- Fat: 11g (96 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 7g (2g Net Carbs)
- Fiber: 5g
- Protein: 2g
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If you love this salad recipe, you’ll love all our other salad recipes.
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