Spring Salad with Raspberry Vinaigrette
Enjoy the seasonal flavors of this refreshing Spring Salad with Raspberry Vinaigrette as a light lunch, brunch dish, or backyard BBQ side dish! This recipe makes two large salads in just 15 minutes.
Servings: 4 small salads (or 2 large salads)
Ingredients
Dressing:
- 6 oz fresh raspberries
- ¼ cup olive oil or avocado oil
- 1 tbsp red wine vinegar
- 1 tbsp honey (or sugar free maple syrup if on keto diet)
- 1 tsp Dijon mustard
- ¾ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Salad:
- 6 cups romaine lettuce chopped
- 4 slices crispy bacon chopped
- 2 hard-boiled eggs sliced
- 4 spears fresh asparagus chopped
- 1 large avocado sliced
- ½ cup peas fresh or thawed from frozen
- ¼ cup sliced radishes
Instructions
- Add all dressing ingredients to a food processor and blend until smooth. Transfer to a jar or container and set aside.
- Assemble your salads with lettuce, bacon, eggs, asparagus, avocado, peas, and radishes. Drizzle with dressing and serve!
Notes
- The salad keeps really well without the dressing for up to 3 days.
- The dressing is sweet and a little tart with a lot of fresh raspberry flavor. This is a colorful and vegetable-forward spring salad!
- The dressing keeps in the fridge for about 5 days.
Nutrition
Serving: 1/4 of recipe | Calories: 401kcal | Carbohydrates: 18.8g | Protein: 10.1g | Fat: 33g | Cholesterol: 112mg | Sodium: 573mg | Fiber: 7.9g | Sugar: 8.7g