Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

5 stars, average of 3 ratings

Mixed Leaf Salad with Sugar-Free Raspberry VinaigrettePin recipeFollow us 88.6k

This healthy low-carb salad is fresh, pretty and goes together in just a few minutes. It’s a spectacular dish for a keto dinner party, bbq or pot luck supper with the generous leaves, jewel like pomegranate arils and the most delicious and pretty raspberry dressing that I’ve ever tasted.

This sugar-free dressing makes enough for some leftovers and I’m seriously wondering if you could pour it over some keto ice cream?

I digress. If you want easy, delicious and impressive then this is your salad. Enjoy!

Hands-on Overall

Nutritional values (per serving, about 2 cups)

3.5 grams 1.3 grams 1.3 grams 10.4 grams 1.4 grams 114 calories
Total Carbs4.8grams
Fiber1.3grams
Net Carbs3.5grams
Protein1.3grams
Fat10.4grams
of which Saturated1.4grams
Calories114kcal
Magnesium20mg (5% RDA)
Potassium217mg (11% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (4%), fat (84%)

Ingredients (makes 4 servings)

Salad:
  • 1/2 small red onion, sliced (30 g/ 1.1 oz)
  • 2 cups baby spinach leaves (60 g/ 2.1 oz)
  • 2 cups rocket (arugula) leaves (20 g/ 0.7 oz)
  • 1 small head radicchio (100 g/ 3.5 oz)
  • 1/4 cup pomegranate seeds, fresh or frozen (22 g/ 0.8 oz)
Raspberry vinaigrette:
  • 8-10 raspberries, fresh or frozen and defrosted (20 g/ 0.7 oz)
  • 3 tbsp extra virgin olive oil (45 ml)
  • 2 tsp balsamic vinegar
  • 1 clove garlic, crushed
  • 1/2 tsp Dijon mustard
  • sea salt and pepper, to taste
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Instructions

  1. Thinly slice the red onion. Separate the radicchio leaves and then place spinach, rocket and radicchio leaves in a serving bowl and toss.
  2. Add red onion slices and then scatter pomegranate seeds over the top.
    Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette
  3. Place all of the vinaigrette ingredients (raspberries, olive oil, balsamic vinegar, garlic, Dijon mustard, salt and pepper) into a bullet blender or other high-powered blender and blitz until smooth. (You could strain it if you wanted to, but I didn’t have any problems with seeds from the raspberries.)
    Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette
  4. Drizzle the delicious dressing over the salad and dig in.
    Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette
  5. Store salad covered in the refrigerator for up to 2 days.
    Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette Store the dressing in a lidded jar for up to 5 days. Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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