Raspberry Tossed Salad

Raspberry Tossed Salad

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"Red raspberries brighten this tossed green salad, making it the perfect ingredient for a festive Yuletide menu. Raspberry juice brings a special touch to the light oil and vinegar dressing. -Kerry Sullivan, Maitland, Florida"
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15 m servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat.


  • Nutritional Analysis: One serving (3/4 cup) equals 47 calories, 3 g fat (trace saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 32 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


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Very summery, fresh, delicious salad! It was gone by the end of the meal and the whole family dug in. Not everyone enjoyed the vinaigrette dressing, but I thought it was nice. Used only 1 T cide...

This salad was a big disappointment. There wasn't enough dressing and it really had no taste. I even added toasted pecans to jazz it up a little. I will not make again

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