Springtime Salad with Raspberry Vinaigrette

Springtime Salad with Raspberry Vinaigrette

by Dr. Kellyann
Table of Contents

    Prep time: 15 min • Cook time: 17 min • Yield: about 1 cup salad dressing, and vegetables for 4 salads

    Ingredients:

    Vinaigrette  dressing:

    • ½ cup toasted walnut oil
    • About ½ cup fresh or frozen raspberries, measured after they are pureed and deseeded (about ¾ of a dry pint container)
    • 3 tablespoons raspberry vinegar or red wine vinegar
    • 1 teaspoon honey
    • ¾ teaspoon salt
    • ¼ teaspoon pepper


    Spiced Walnuts:

    • 1 cup walnuts
    • 1 to 2 teaspoons honey
    • Pinch salt
    • Pinch pepper
    • Pinch or two cayenne


    Springtime Raspberry Walnut Salad: 4 servings

    • 1 head Bibb lettuce, torn into bite-size pieces
    • 2 handfuls fresh arugula
    • 2 Persian cucumbers or ½ an English cucumber, thinly sliced
    • ½ medium jicama, cut into matchstick slices
    • 1 pint fresh raspberries, plus the berries left from the dressing
    • 2 scallions, both white and green parts, sliced in ¼-inch pieces
    • Handful snow peas, de-stringed and sliced diagonally in ¼-inch pieces, optional


    Instructions:

    Dressing: Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. Add in all other vinaigrette ingredients and whisk together well. Keep in a tightly sealed container in the refrigerator. Dressing will last for about  4 days.

    Spiced Walnuts: Preheat oven to 350°F and line a sheet pan with parchment. Put walnuts in a small bowl and pour in honey and seasonings. Stir to coat walnuts. Spread out on sheet pan and roast for about 10 to 12 minutes, toss, and roast for 5 minutes more. Remove from oven and let nuts cool.

    Springtime Raspberry Walnut Salad: Mix all ingredients, except raspberries. Add about ¼ to ⅓ cup dressing and ½ cup walnuts and toss together to coat with dressing. Top with fresh raspberries and additional walnuts.

    Note: The subtle taste of walnut oil is perfect with raspberries. The walnuts are a very tempting nibble so expect them to disappear quickly!

    Use very fresh raspberries; the dressing will stay fresh longer.

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.