A salad of mesclun mix, cabbage, apple, cucumber, red pepper, and raspberries dressed with a raspberry vinegar, honey, and olive oil vinaigrette. Fruity, sharp, and colourful.
What makes a green salad worth eating on its own? The dressing. This one whisks raspberry vinegar, honey, and olive oil into a vinaigrette that is fruity, sweet, and sharp. Poured over mesclun mix, chopped cabbage, diced apple, sliced cucumber, sliced red pepper, and fresh raspberries. Every colour on the plate is different.
The raspberries in the salad echo the raspberry vinegar in the dressing. You get crunch from the apple, substance from the cabbage, and a fresh sweetness from the red pepper. It is a salad that does not need protein to feel complete. A keeper for summer lunches.
Tips for Making Green Salad with Raspberry Vinaigrette
Whisk the dressing until emulsified
Two tablespoons raspberry vinegar, one tablespoon honey, three tablespoons olive oil, salt, and pepper. Whisk until the honey dissolves and the dressing thickens slightly.
Taste before pouring. Adjust the honey for sweetness and the vinegar for tartness. The dressing should balance without being overly sweet.
Add the raspberries last
Fresh raspberries are fragile. Add them after tossing the salad with the dressing. Tossing with the other ingredients crushes them.
A handful is enough. They add colour and a burst of fresh berry flavour in each forkful.
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Green Salad with Raspberry Honey Vinaigrette
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegetarian
Description
This vibrant green salad is a refreshing mix of mesclun greens, crisp vegetables, and sweet-tart raspberry honey vinaigrette, capturing the essence of summer in every bite.
Ingredients
Units
Scale
Instructions
- In a large bowl, combine the mesclun mix, cabbage, apple, cucumber, red pepper, and raspberries.
- In a small bowl, whisk together the raspberry vinegar, honey, olive oil, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately.
Notes
For a more robust flavor, let the dressing sit for a few minutes before tossing with the salad. This salad is best served immediately to maintain the crispness of the greens. You can substitute gouda with feta or goat cheese for a different flavor profile. Store any leftover dressing in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 9
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
What is raspberry vinegar?
Vinegar infused with raspberries. It is fruity and tart. Available in the vinegar aisle of most grocery stores. Red wine vinegar with a few mashed raspberries stirred in is a homemade alternative.
Can I use a different fruit in the salad?
Blueberries, sliced strawberries, or pomegranate seeds all work. The fruit should be small enough to eat in one bite alongside the greens.
Can I make the dressing ahead?
Yes. It keeps in the fridge for up to five days. Shake or whisk before using. The honey may settle.