Recipe - Green Salad with Raspberry Vinaigrette



Endocrinology Nephrology Pediatric Endocrinology



Diabetes


Endocrinology & Metabolism Gastroenterology & Nutrition




Type 1 Early Intervention to Prevent Kidney Disease

Salads - Green Salad with Raspberry Vinaigrette

Green Salad with Fresh Raspberry Vinaigrette*

Dressing

¼ cup white wine vinegar
½ cup of fresh raspberries, puréed
1½ tablespoons of olive oil
¼ teaspoon of salt
Pinch of ground black pepper

Salad

4 cups mixed baby field greens
1 cup of fresh raspberries
1 tablespoon of pine nuts

1. In small bowl, whisk together dressing ingredients.

2. In a medium salad bowl, toss together salad ingredients.

3. Drizzle dressing over salad and toss gently to coat.

This recipe makes five one-cup servings.

Exchanges per serving:
• 1 vegetable
• 1 fat
______________________________

Calories per serving..........72
   Calories from fat.............48
Total fat..........................5 g
   Saturated fat..................1 g
Cholesterol...................0 mg
Sodium......................122 mg
Total carbohydrate........6 g
   Dietary fiber..................3 g
   Sugars...........................3 g
Protein............................1 g

* This recipe and nutritional information are from Healthy Calendar Diabetic Cooking written by Rush dietitian Lara Rondinelli, RD, LDN, CDE, and is reprinted with permission from the American Diabetes Association.



Components of Food Recipes Salads - Green Salad with Raspberry Vinaigrette