Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

This healthy low-carb salad is fresh, pretty and goes together in just a few minutes. It’s a spectacular dish for a keto dinner party, bbq or pot luck supper with the generous leaves, jewel like pomegranate arils and the most delicious and pretty raspberry dressing that I’ve ever tasted.

This sugar-free dressing makes enough for some leftovers and I’m seriously wondering if you could pour it over some keto ice cream?

I digress. If you want easy, delicious and impressive then this is your salad. Enjoy!

Preparation time

Hands-on:    5 minutes
Overall:    10 minutes

Nutritional values (per serving, about 2 cups)

Total Carbs	4.8	grams
Fiber	1.3	grams
Net Carbs	3.5	grams
Protein	1.3	grams
Fat	10.4	grams
of which Saturated	1.4	grams
Energy	114	kcal
Magnesium	20	mg (5% RDA)
Potassium	217	mg (11% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (4%), fat (84%)

Ingredients (makes 4 servings) Salad:

• 1/2 small red onion, sliced (30 g/ 1.1 oz)
• 2 cups baby spinach leaves (60 g/ 2.1 oz)
• 2 cups rocket (arugula) leaves (20 g/ 0.7 oz)
• 1 small head radicchio (100 g/ 3.5 oz)
• 1/4 cup pomegranate seeds, fresh or frozen (22 g/ 0.8 oz)

Raspberry vinaigrette:

• 8-10 raspberries, fresh or frozen and defrosted (20 g/ 0.7 oz)
• 3 tbsp extra virgin olive oil (45 ml)
• 2 tsp balsamic vinegar
• 1 clove garlic, crushed
• 1/2 tsp Dijon mustard
• sea salt and pepper, to taste

Instructions

1. Thinly slice the red onion. Separate the radicchio leaves and then place spinach, rocket and radicchio leaves in a serving bowl and toss.
   
2. Add red onion slices and then scatter pomegranate seeds over the top.
   
   
3. Place all of the vinaigrette ingredients (raspberries, olive oil, balsamic vinegar, garlic, Dijon mustard, salt and pepper) into a bullet blender or other high-powered blender and blitz until smooth. (You could strain it if you wanted to, but I didn’t have any problems with seeds from the raspberries.)
   
   
4. Drizzle the delicious dressing over the salad and dig in.
   
   
5. Store salad covered in the refrigerator for up to 2 days.
   Store the dressing in a lidded jar for up to 5 days.
   

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