Courtesy of Real Food Market & Deli
http://www.realfoodstore.com

Rasberry & Avocado Salad with Raspberry Vinaigrette

Diet Type: Dairy Free

Cooking Time: Under 15 minutes

Ingredients:

  1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds
  3 tablespoons raspberry vinegar
  2 tablespoons lemon juice
  1 1/4 teaspoon sugar, or more to taste
  1/2 cup olive oil
  2 heads butter lettuce, washed and spun or towel dry
  2 avocados
  1 basket raspberries
 
Directions:

In a blender, puree all of the ingredients except the oil. Add the oil a little at a time, mixing well after each addition. Season to taste with salt and pepper. Makes 1 1/2-1 3/4 cups. Assembly: Tear lettuce into small pieces and divide between six salad plates. Slice avocado and arrange over the lettuce. Top with raspberries. Drizzle with some of the Vinaigrette. Serve immediately. Pass the pepper ginder.

Servings: 6

Author: Catherine A. Brorby, Author of Making the Most of Your Food Allergies

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 6
Amount Per Serving 
Calories 354
Calories from Fat 258
 % Daily Value*
Total Fat 29g44%
  Saturated Fat 4g20%
  Mono Fat 20g 
Sodium 10mg0%
Total Carbs 26g9%
  Dietary Fiber 10g38%
Protein 3g 
Iron11%
Calcium4%
Vitamin B-615%
Vitamin C36%
Vitamin E19%
Vitamin A10%
Selenium2%
Manganese55%
Copper15%
Zinc5%
Pantothenic acid9%
Niacin10%
Riboflavin12%
Thiamin7%
Folate27%
Potassium20%
Phosphorus6%
Magnesium13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.