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Raspberry and Spinach Salad

By Jason Fung, MD

Raspberry and Spinach Salad

Salads are great. They are tasty and crunchy and they can often be put together in a matter of minutes. They are often light in nature, making them a good choice alongside heavier main courses. Recipe from Paleo Leap
Prep Time 15 mins
Total Time 15 mins
Course Light Meal, Side Dishes
Cuisine American
Servings 4
Calories 256 kcal

Ingredients
  

Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp raspberry vinegar
  • 1/4 cup raspberries fresh - crushed to a puree

Salad

  • 8 cups baby spinach
  • 2 cups raspberries fresh
  • 4 tbsp walnuts crushed
  • 1/2 red onion finely chopped
  • 3 kiwis peeled and sliced
  • salt
  • pepper

Instructions
 

  • In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar and crushed raspberries. Combine well. Season to taste with salt and pepper.
  • In a large salad bowl, combine the remaining ingredients: spinach, raspberry, walnuts, kiwis and onion.
  • Drizzle with the dressing, toss well and serve.

Nutrition

Nutrition Facts
Raspberry and Spinach Salad
Amount per Serving
Calories
256
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
2
g
13
%
Sodium
 
51
mg
2
%
Potassium
 
714
mg
20
%
Carbohydrates
 
23
g
8
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
5
g
10
%
Vitamin A
 
5705
IU
114
%
Vitamin C
 
99
mg
120
%
Calcium
 
111
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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