Raspberry season in Western Canada is spring until the markets no longer have an in the fall. It’s hit and miss by fall if our local market has picked enough to share daily; but when they do, the taste is just as good. Incredible.
Raspberry and Baby Greens Salad
We love this salad. It serves 1 for a meal (add chicken) and 2 as an appetizer. Raspberry Vinegar is a bit sweeter, a nice change from Red Wine Vinegar and the heavier salads of winter.
Ingredients
- 4 cups (55 gr) baby greens 0 CHO
- ½ cup (60 gr) raspberries 3 CHO
- 1 TBSP (7 gr) Three Farmers Crunchy Little Lentils 3 CHO
TOTAL CHO 6 CHO
Vinaigrette
- 2 TBSP vegetable oil 0 CHO
- 1 TBSP raspberry vinegar 0 CHO
- 1 tsp. (4 gr) sugar 4 CHO
- 1 tsp poppy seeds 0 CHO
- 1/8 tsp GF Worcestershire Sauce 0 CHO
TOTAL CHO SALAD AND DRESSING 10 CHO
2 SERVINGS = 5 CHO
Instructions
- Mix vinaigrette ingredients in a jar with tight fitting lid. Set aside until ready to serve.
- Place greens or spinach on a platter or 2 individual plates.
- Shake dressing and toss with greens. Top with Crunchy Little Lentils and then the raspberries.
- *We are Peanut and Tree Nut Free: this would be a perfect salad to add slivered almonds if you like them. Just count the Carbs. Having said that, these Three Farmer’s Crunchy Little Lentils are delicious on salads.
