An exceptional homemade raspberry vinaigrette tops this refreshing salad. You’ll have bursts of flavor and texture from the smoked Gouda, raspberries and crunchy Brazil nuts.
—CHERYL PERRY HERTFORD, NC
START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
1/4 cup champagne vinegar
4 1/2 teaspoons sugar
1/4 teaspoon kosher salt
1 1/2 cups fresh raspberries, divided
1 package (5 ounces) spring mix salad greens
4 ounces Gouda cheese, shaved
1/3 cup Brazil nuts, chopped and toasted
2 shallots, thinly sliced
1. Place the vinegar, sugar, salt and 1/4 cup raspberries in a food processor; cover and process until pureed.
2. Divide salad greens among eight salad plates; top with cheese, nuts, shallots and remaining raspberries. Drizzle with dressing.
PER SERVING 122 cal., 8 g fat (3 g sat. fat), 16 mg chol., 181 mg sodium, 9 g carb., 2 g fiber, 5 g pro. Diabetic Exchanges: 1 medium-fat meat, 1/2 starch.