By: EatingWell
Photographer: Burris, Ken
Publish Date: 2008-11-01
Servings: 5
Yield: 5 servings, about 2 cups each
Total Time: 25 minutes
Prep Time: 25 minutes
Recipe Description:
Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.
Recipe Ingredients:
- 1 1/2 cups fresh raspberries, divided
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 small clove garlic, coarsely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 8 cups mixed salad greens
- 1 ripe mango, diced (see Tip)
- 1 small ripe avocado, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional
Recipe Steps:
- Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
- Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
Recipe Tips & Notes:
- Tips: To dice a mango:
- 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
- 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
- 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
- 4. Cut the fruit into the desired shape.
- To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Recipe Nutrition:
Per serving: 215 calories; 16 g fat (2 g saturated fat, 12g mono unsaturated fat); 0 mg cholesterol; 18 g carbohydrates; 3 g protein; 7 g fiber; 122 mg sodium; 564 mg potassium
Nutrtion Bonus: Vitamin C (70% daily value), Vitamin A (60% dv), Folate (36% dv), Potassium (16% dv).
Exchanges: 1/2 fruit, 2 vegetable, 3 fat
Carbohydrate Servings: 1
Recipe Categories:
- Course(s)
- Appetizer
- Dinner
- Lunch
- Brunch
- Cuisine(s)
- American
- Degree of Difficulty
- Easy
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- High Fiber
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- High Potassium
- Heart Healthy
- Seasons & Occassions
- Spring
- Summer
- Fourth of July
- Baby Shower
- Bridal Shower
- Valentine's Day
- Technique(s)
- No Cook
- Blender
- Quick
- Dish Type(s)
- Salad
- Side Dishes
Recipe Disclaimer(s):
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
