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Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Allow your taste buds bloom with this vibrant flavored recipe

By Kennedy JonesPublished 4 years ago 3 min read
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My Mother is a excellent cook, but, if she knows I’m grilling out, she’ll come over just for this salad She is a mother of 3 boys and taught them all how to cook or prepare meals so being a 8 time stroke survivor I’m grateful to her, for teaching us how to prepare meals and dishes, because not one of us are married.

So let your taste buds, fully bloom!, With Summer around the corner, and having my seasonal berries getting ripe, my herb garden has also been giving me mint leaves to use in salads and vodka or gin based cocktails which allows me to make this summer favorite, using those fresh seasonal berries and mint gives this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this otherwise sugar-free dish and 100% vegan. This salad looks so attractive and full of spirit, you will not want to eat it because it looks so sexy. Surprisingly this is a great little dish in summer, and you’ll swear it helps cool you down, it’s very quick and easy to prepare, plus it doesn’t cost a lot to make, especially when some of the ingredients are home grown. When not served with a main course of meat and cheeses, this dish is very vegan.

Prep time: 15 minutes

Cook time: none

Serves: 4

Tip: Chill salad plates prior to preparing this recipe. Serve with a sangria wine.

Ingredients:

¼ cup rice wine vinegar

1/3 cup fresh raspberries, washed

2 teaspoons. fresh lemon juice

½ cup extra virgin olive oil

½ teaspoon. sea salt

1 head Romaine lettuce, washed, stem removed, and chopped

1/3 cup fresh mint, chopped

1 cup fresh strawberries, washed, hulled, and sliced

1 cup fresh blackberries, washed

1/3 cup sliced almonds, toasted

Directions:

For the Vinaigrette - Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance and set aside.

For the Salad- Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.

Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates.

As with most vegan and even Mediterranean inspired dishes, I love a goblet of Spanish Sangria, yes, it’s a cheap table wine, but the deep red sangria is excellent for circulatory health. And it is a great wine to address anti-aging efforts, My advice to folks thinking the sangria wine may be too sweet, pour the room temperature wine over crushed ice that has been dusted with just a shake or two of salt, poured into a salted rimmed goblet the trace of salt will bring out the fruitiness of the wine, in particular when served with this salad.

More Tips, I sometimes will not husk the strawberries, to give a texture liken to using Shelled Sunflower seeds. I also add blue berries for a different texture and more colorful presentation.

If one isn’t vegan fresh grated parmesan cheese is most excellent and adds a new texture and aroma.

I love this salad served alongside any meal that has a side of grilled or roasted vegetables with your choice of grilled fish. I even marinate or brush the vegetables in the vinaigrette, It will make those taste buds bloom with enjoyable never experienced flavors

Nutritional information (per serving)*

Calories: 123

Protein: 3g

Carbohydrates: 13g

Dietary Fiber: 7g

Fat: 7.6g (1g saturated)

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.

More recipes like this can be found at http://www.mrfoodie.club

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About the Creator

Kennedy Jones

the creator, Owner, researcher & Publisher of Southern Red Press, a Lifestyles research & publishing firm ,based in Oklahoma, I’m an 8 time Stroke survivor, now with limited use of my left arm & leg, - https://www.kennedyjones.works

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