Servings: 2 Large Salads
Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette
Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette is a celebration of produce in one delicious salad!
Ingredients
- 5 ounces spring greens or red leaf lettuce
- 2 ounces alfalfa sprouts
- ¼ cucumber peeled and thinly sliced
- ¼ small red onion thinly sliced
- 6 ounces raspberries
- 2 kiwifruit peeled and chopped
- ¼ cup raw pecans chopped
- ¼ cup goat chevre crumbled
Date Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 large medjool dates pitted
- ¼ teaspoon ground cinnamon
- sea salt
Instructions
- Combine all the ingredients for the date-balsamic vinaigrette in a small blender. Blend until smooth. The dressing will be very thick - you can add a couple tablespoons of water if desired.
- In a large salad bowl, combine all of the ingredients for the salad. Toss in desired amount of date-balsamic vinaigrette and serve!
Nutrition
Serving: 1Serving (of 2), Calories: 475kcal, Carbohydrates: 26g, Protein: 10g, Fat: 38g, Fiber: 11g, Sugar: 11g