Ingredients
• 1 1/2 cups fresh raspberries, divided
• 1/4 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 small clove garlic, coarsely chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 8 cups mixed salad greens
• 1 ripe mango, diced (see Tip)
• 1 small ripe avocado, diced
• 1/2 cup thinly sliced red onion
• 1/4 cup toasted chopped hazelnuts, or sliced almonds, optional
• 1 1/2 cups fresh raspberries, divided
• 1/4 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 small clove garlic, coarsely chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 8 cups mixed salad greens
• 1 ripe mango, diced (see Tip)
• 1 small ripe avocado, diced
• 1/2 cup thinly sliced red onion
• 1/4 cup toasted chopped hazelnuts, or sliced almonds, optional
Preparation
1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
Nutrition Facts Per serving: 229 calories; 16 g fat (2 g sat, 12 g mono); 0 mg cholesterol; 21 g carbohydrates; 3 g protein; 8 g fiber; 82 mg sodium; 613 mg potassium.
