Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

by KetoDietApp.com

Step 1Thinly slice the red onion. Separate the radicchio leaves and then place spinach, rocket and radicchio leaves in a serving bowl and toss.

Step 2Add red onion slices and then scatter pomegranate seeds over the top.

Step 3Place 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.)

Step 4Drizzle the delicious dressing over the salad and dig in.

Step 5Store salad covered in the refrigerator for up to 2 days.
Store the dressing in a lidded jar for up to 5 days.