Preparation time is 10minutes
Total time is 10minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 250grams raspberries
- 1/4 cup thin slices high fibre low GI bread
- 1tablespoons red wine vinegar
- 1tablespoons honey
- 1 clove garlic
- 1/4teaspoons sea salt flakes
- 120grams baby spinach leaves
- 1 small red onion, halved, thinly sliced
- 200grams Danish feta, crumbled
- 1 Lebanese cucumber, halved lengthways, thickly sliced
- 1/4 cup mint leaves
- 2tablespoons almond kernels, coarsely chopped
Nutrition per serving
1010kJ / 242Cal
1010 Kilojoules or 242 Calories
12% of daily energy intake*
Protein
7.5grams
Fat
17.8grams
Carbs
12.3grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to transform raspberries into a mouth-watering vinaigrette dressing for this light and refreshing salad that's whipped up in just two steps.
Method
Step 1 of 2
Place 125g raspberries, oil, vinegar, honey, garlic and salt in a food processor. Process for 30 seconds or until smooth. Pour into a small jug and set aside.
Step 2 of 2
Divide spinach, onion, feta, cucumber, mint, almonds and remaining raspberries among bowls. Drizzle over raspberry vinaigrette, season and serve.
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