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🥗 Fresh Spinach Salad with Raspberries

150 kcal · 30 min · 4 servings

Ingredients

• 200 g leaf lettuce (Lollo rosso and biondo)
• 150 g spinach
• 400 g raspberries
• 4 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• 4 tbsp grape seed oil
• salt

Instructions

1. 1. Thoroughly wash the leaf salad and spinach under running water.
2. 2. Remove any tough stems or wilted leaves from the greens.
3. 3. Tear the leaves into bite-sized pieces if they are still too large.
4. 4. Let the vegetables drain well in a colander.
5. 5. Distribute the leaf salad and spinach evenly onto plates or a large bowl.
6. 6. Take about one-third of the raspberries and place them in a blender or mixing bowl.
7. 7. Add the balsamic vinegar, honey, lemon juice, and oil to the raspberries.
8. 8. Add two to three tablespoons of water.
9. 9. Puree the mixture until it is fine and smooth.
10. 10. Season the sauce with a pinch of salt and taste it to finish.
11. 11. Drizzle the raspberry sauce evenly over the prepared salad.
12. 12. Take the remaining fresh raspberries and place them on top of the salad as decoration.
13. 13. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 11 g · Carbs: 9 g