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!

Step-by-step

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.

   

Recipe

Mixed Leaf Salad with Sugar-Free Raspberry Vinaigrette

★★★★★4.6 (10 ratings)

Our go-to side salad made with mixed leafy greens, tossed with red onion, and then topped with creamy ...

Hands on

5m

Overall

5m

Servings

4

3.5 g

Net carbs

1.3 g

Protein

10.4 g

Fat

114

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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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.

Nutrition per serving, about 2 cups

Carbs 12%Protein 4%Fat 84% of calories

Net carbs

3.5 g

Total carbs

4.8 g

Fiber

1.3 g

Sugars

2.1 g

Protein

1.3 g

Fat

10.4 g

Saturated fat

1.4 g

Calories

114 kcal

Sodium

318 mg · 13.8% RDA

Magnesium

20 mg · 5.05% RDA

Potassium

217 mg · 10.9% EMR

Nutrition by ingredient

Per about 2 cups	Net carbs	Protein	Fat	kcal
Onion, red, fresh	0.5 g	0.1 g	0 g	3
Spinach, fresh	0.2 g	0.4 g	0.1 g	3
Rocket (arugula), fresh	0.1 g	0.1 g	0 g	1
Radicchio, raw	0.9 g	0.4 g	0.1 g	6
Pomegranates, raw	0.8 g	0.1 g	0.1 g	5
Raspberries, fresh	0.3 g	0.1 g	0 g	3
Olive oil, extra virgin	0 g	0 g	10.1 g	90
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.5 g	0 g	0 g	2
Garlic, fresh	0.2 g	0 g	0 g	1
Dijon mustard	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	3.5 g	1.3 g	10.4 g	114

Serving size about 2 cups

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan