Triple Raspberry Salad
Vegan, Gluten Free
For the Raspberry Vinaigrette
  • 1/2 cup raspberries, fresh or frozen and thawed
  • 3 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • Pinch of salt
For the Salad
  • 2 cups lettuce
  • 1/4 cup fresh raspberries
  • 1 tablespoon sliced almonds
  • 1 tablespoon dried raspberries or freeze-dried raspberries
  • Sprinkle of chia seeds
  1. Combine all ingredients for the raspberry vinaigrette in a blender and blend until combined.
  2. Combine salad ingredients in a bowl and top with 1/3 of the vinaigrette.
Nutrition Information
Serving size: salad with 1/3 of vinaigrette Calories: 190 Fat: 17g Saturated fat: 1g Trans fat: 0g Carbohydrates: 11g Sugar: 6g Sodium: 15mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Handful of Raspberries at