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

50 gm mesclun mix (or any green leaves)
1/2 cup red or green cabbage, chopped
1/4 cup diced red apple
1/2 cucumber, cut into slices
1/2 red pepper, sliced finely
1/4 cup raspberries
2 tablespoons raspberry vinegar
1 tablespoon honey
3 tablespoons olive oil
Salt and pepper to taste

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