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| Rasberry & Avocado Salad with Raspberry Vinaigrette |
Diet Type: Dairy Free
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Cooking Time: Under 15 minutes
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Ingredients:
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1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds |
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3 tablespoons raspberry vinegar |
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2 tablespoons lemon juice |
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1 1/4 teaspoon sugar, or more to taste |
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1/2 cup olive oil |
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2 heads butter lettuce, washed and spun or towel dry |
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2 avocados |
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1 basket raspberries |
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Directions:
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.
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Servings: 6
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Author: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 354
Calories from Fat 258
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% Daily Value*
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| | 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% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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