|
|
Rasberry & Avocado Salad with Raspberry Vinaigrette
|
 |
|
Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
|
|
This is a beautiful salad to serve to company. The colors make it especially appropriate for the Christmas holidays.
|
 |
|
Diet Types: Dairy Free, Gluten Free, Low Sodium, Vegan, Vegetarian, Wheat Free
|
|
|
Ingredients:
1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds3 tablespoons raspberry vinegar2 tablespoons lemon juice1 1/4 teaspoon sugar, or more to taste1/2 cup olive oil2 heads butter lettuce, washed and spun or towel dry2 avocados1 basket raspberries
|
|
|
Serves: 6
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| In a blender, puree all of the ingredients except the oil. Add the oil a little at a time, mixing well after each addition. Season to taste with salt and pepper. Makes 1 1/2-1 3/4 cups. Assembly: Tear lettuce into small pieces and divide between six salad plates. Slice avocado and arrange over the lettuce. Top with raspberries. Drizzle with some of the Vinaigrette. Serve immediately. Pass the pepper ginder. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 354
Calories from Fat 258
|
|
|
% Daily Value*
|
| | Total Fat 29g | 44% | | | Saturated Fat 4g | 20% | | | Mono Fat 20g | | | | Sodium 10mg | 0% | | | Total Carbs 26g | 9% | | | Dietary Fiber 10g | 38% | | | Protein 3g | | | | Iron | 11% | | | Calcium | 4% | | | Vitamin B-6 | 15% | | | Vitamin C | 36% | | | Vitamin E | 19% | | | Vitamin A | 10% | | | Selenium | 2% | | | Manganese | 55% | | | Copper | 15% | | | Zinc | 5% | | | Pantothenic acid | 9% | | | Niacin | 10% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 27% | | | Potassium | 20% | | | Phosphorus | 6% | | | Magnesium | 13% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
