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ABOUT THE RECIPE:

This is a delicious summertime twist on my “go-to” green salad. I serve some version of this festive salad whenever I have company over. Sweet, fresh raspberries combine beautifully with the tangy balsamic dressing. Be sure to add the dressing right before you serve it so the berries stay firm and the greens are crisp.

Makes 4 Servings

2

INGREDIENTS:

LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
6 to 8 cups (packed) mixed baby greens
24 fresh ripe raspberries
4 tablespoons roasted sunflower seeds

3

INSTRUCTIONS:

Put the Salad Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among four salad plates. Top each salad with 8 raspberries and 1 tablespoon sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

This is a delicious summertime twist on my “go-to” green salad. I serve some version of this festive salad whenever I have company over. Sweet, fresh raspberries combine beautifully with the tangy balsamic dressing. Be sure to add the dressing right before you serve it so the berries stay firm and the greens are crisp.

Makes 4 Servings

2

INGREDIENTS:

LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
6 to 8 cups (packed) mixed baby greens
24 fresh ripe raspberries
4 tablespoons roasted sunflower seeds

3

INSTRUCTIONS:

Put the Salad Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among four salad plates. Top each salad with 8 raspberries and 1 tablespoon sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Raspberry Salad with Greens and Sunflower Seeds

Recipe adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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