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Lilly’s Table

 
 
Salmon with Herbs de Provence
© Lillys-Table.com Photo of Raspberry Salad
 

Tags: Low-Glycemic Vegan Nut Free nuts Gluten-Free Dairy Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Raspberry Salad

from Salmon Raspberry Salad, the Week of June 22, 2014.
View the next recipe for this meal.

A sassy pink side salad or a main dish with an elegant piece of salmon. Leave the cheese out to make it vegan or dairy-free. And the nuts are optional too. If possible, cook the beets ahead or to save even more time and if pickled beets are handy use those instead.

Ingredients

  • 2 beets, small or 3-4 tiny radish sized beets
  • 4 radishes
  • 4 cups lettuce, washed and dried
  • 3 tablespoons walnuts, broken into pieces, optional
  • 3 tablespoons feta cheese, or lemon stilton cheese, crumbled (optional)
  • ¼ cup raspberry dressing
  • 8 raspberries, if fresh are available or as many as you like

Serving Size: 2 People

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Preparation Instructions

Peel and cut the beats into bite-sized pieces. Add to a shallow pan of water with a lid and place over high heat until lightly steamed and a butter knife can slice through easily, usually about 8-15 minutes. Chill in the fridge until ready to use.

Meanwhile, prep the remaining ingredients. Wash, dry and slice the radishes.

Arrange the lettuce on plates or in a bowl. Top with the beets, radishes, walnuts, and cheese- if using. Drizzle on the dressing and fresh raspberries if available.

Serve immediately.