Here’s a refreshing salad for summertime or anytime. Make a homemade vinaigrette with just raspberry vinegar, olive oil, jalapeno jelly and allspice.
—ROXANNE CHAN ALBANY, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 tablespoons raspberry vinegar
2 tablespoons olive oil, divided
1 tablespoon red jalapeno pepper jelly
1/4 teaspoon ground allspice
1 pound small fresh mushrooms, halved
4 cups spring mix salad greens
1 cup fresh raspberries
2 tablespoons chopped red onion
2 tablespoons minced fresh mint
2 tablespoons sliced almonds, toasted
1/4 cup crumbled goat cheese
1. In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and allspice until blended. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender; cool slightly.
2. In a large bowl, combine salad greens, raspberries, onion, mint and almonds. Just before serving, add mushrooms and vinaigrette; toss to combine. Top with cheese.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per serving: 168 cal., 11g fat (2g sat. fat), 9mg chol., 54mg sod., 15g carb. (6g sugars, 6g fiber), 6g pro.
Diabetic Exchanges: 2 fat, 1 starch.