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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.

Course Lunch, Main Course, Salad
Cuisine British, Mediterranean, North American
Keyword Baby Greens, Poppy Seeds, Raspberry, Raspberry Wine Vinegar, Three Farmers Crunchy Lentils

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

  1. Mix vinaigrette ingredients in a jar with tight fitting lid. Set aside until ready to serve.
  2. Place greens or spinach on a platter or 2 individual plates.
  3. Shake dressing and toss with greens. Top with Crunchy Little Lentils and then the raspberries.
  4. *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.