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
- Let the dressing stand a few minutes before tossing it through the salad; the flavor deepens.
- Serve it straight away so the greens stay crisp.
- Feta or goat cheese can take the place of the gouda.
- Leftover dressing keeps in the fridge 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