Raspberry and Goat Cheese Spring Salad
This salad celebrates the spring arrivals of baby lettuces, lemons, and the first raspberries of the year.
After months of slim pickings at the farmer’s markets, I am finally starting to see some variety and more fruits popping up. I found some organic raspberries from a farm not too far away that were the inspiration for this springtime salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 5 organic raspberries
- handful baby lettuce mix
- 2 dried figs sliced thin
- 1/2 slice goat cheese crumbled
- 2 tablespoons walnuts crumbled
- lemon balsamic dressing
- 2 tablespoons balsamic vinaigrette
- 1/4 cup grapeseed oil
- 1 small garlic cloves
- Carbohydrate 3.52296098047343 g
- Cholesterol 0 mg
- Fat 14.9198766766806 g
- Fiber 0.483347084131139 g
- Protein 0.513351291425081 g
- Saturated Fat 1.61229162611701 g
- Serving Size 1 1 Serving (28g)
- Sodium 0.668685416887082 mg
- Sugar 3.03961389634229 g
- Trans Fat 0.593552917043618 g
- Calories 145 calories
Place a handful of baby lettuce on each plate. Decorate with the toppings. Blend the salad dressing ingredients together until smooth in a blender or using a hand-held blender. Add more sweetener if needed to cut the acidity. Drizzle over each salad.
