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Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

4.6 stars, average of 7 ratings

Mixed Leaf Salad with Sugar-Free Raspberry VinaigrettePin itFollow us 136.0k

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!

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Hands-on Overall

Serving size about 2 cups

Allergy information for Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving, about 2 cups)

Net carbs3.5 grams
Protein1.3 grams
Fat10.4 grams
Calories114 kcal

Calories from carbs 12%, protein 4%, fat 84%

Total carbs4.8 gramsFiber1.3 gramsSugars2.1 gramsSaturated fat1.4 gramsSodium318 mg(14% RDA)Magnesium20 mg(5% RDA)Potassium217 mg(11% EMR)

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

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

Ingredient nutritional breakdown (per serving, about 2 cups)

Net carbsProteinFatCalories
Onion, red, fresh
0.5 g0.1 g0 g3 kcal
Spinach, fresh
0.2 g0.4 g0.1 g3 kcal
Rocket (arugula), fresh
0.1 g0.1 g0 g1 kcal
Radicchio, raw
0.9 g0.4 g0.1 g6 kcal
Pomegranates, raw
0.8 g0.1 g0.1 g5 kcal
Raspberries, fresh
0.3 g0.1 g0 g3 kcal
Olive oil, extra virgin
0 g0 g10.1 g90 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.5 g0 g0 g2 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Dijon mustard
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, about 2 cups
3.5 g1.3 g10.4 g114 kcal

Mixed Leaf Salad with Sugar-Free Raspberry VinaigrettePin itFollow us 136.0k

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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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Comments (2)

Is there a certain balsamic vinegar you use? Don’t get me wrong, I love sweet😍, but there seems to be a lot of sugar in balsamic vinegar. I’m trying to figure out if I can regularly use a balsamic vinegar dressing and if there’s something I’m not aware of (like that sugar doesn’t count😮)

Reply

Hi Michele, you should use the thin (non syrupy) balsamic vinegar. The aged syrupy types are delicious but they are indeed too high in carbs. You could also use white balsamic vinegar. I hope this helps!

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