Spring Salad with Raspberry Vinaigrette

Recipe

Salad
Spring Salad with Raspberry Vinaigrette

Primary Media

Platter of greens topped with radishes, broccoli, carrots, peppers, tomatoes and peas and served with a side of raspberry vinaigrette

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
5min
Prep
20min
Total

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Description

Enjoy this fresh salad; no cooking required! 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Raspberry Vinaigrette
½ c.Hy-Vee Select olive oil
3 tbsp.Hy-Vee white distilled vinegar
3 tbsp.Hy-Vee red raspberry preserves
1 ½ tsp.Hy-Vee stone ground Dijon mustard
½ tsp.Hy-Vee salt
tsp.Hy-Vee ground black pepper
Salad
1(5-oz.) bag Dole spring mix
2 c.fresh green beans, trimmed and halved
1 c.fresh broccoli florets
4medium tomatoes on the vine, cut into wedges
1medium yellow bell pepper, seeded and cut into strips
1medium orange bell pepper, seeded and cut into strips
1medium red bell pepper, seeded and cut into strips
1 c.radishes, halved

Things To Grab

  • Small bowl
  • Whisk
  • Large serving platter

Directions

  1. Make Raspberry Vinaigrette: whisk together olive oil, vinegar, raspberry preserves, mustard, salt, and pepper in a small bowl; set aside.

  2. For Salad: arrange spring mix, green beans, broccoli, tomatoes, and carrots on a large platter. Top with bell pepper strips and radishes. Serve with raspberry vinaigrette.

Nutrition facts

Servings

240 Calories per serving

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 0mg
  • Sodium: 260mg
  • Total Carbohydrates: 18g
  • Protein: 3g

Daily Values

0%
Vitamin A 110%
0%
Vitamin C 200%
0%
Iron 10%
0%
Calcium 6%

Recipe Source:

Hy-Vee Monthly Ad from March 2018