Raspberry Salad
A light, sweet salad packed with vitamins and nutrients
| Raspberry Vinaigrette: | |
| ¾ Cup | Extra Virgin Olive Oil |
| ¼ Cup | Raspberry Wine Vinegar |
| ¼ Cup | Granulated Splenda (or 4 packets) |
| ½ tsp | Salt |
| ½ tsp | Black Pepper |
| Salad: | |
| 2 Cups | Fresh Raw Spinach |
| 2 Tbsp | Raspberry Vinaigrette |
| ¼ Cup | Fresh Raspberries |
| 1 Tbsp | Sliced Almonds, lightly toasted |
Combine all the vinaigrette ingredients in a small jar with a tight fitting lid and shake vigirously to combine. Wash and dry spinach. Coat with 2 Tbs of the vinaigrette. Top with fresh raspberries and amonds. Vinaigrette is one carb for 2 Tbsp. The whole salad with dressing is 8 Carbs.
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