Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette
Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette is a celebration of produce in one delicious salad!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 2 Large Salads
Calories: 475kcal
Author: Julia
- 5 ounces spring greens or red leaf lettuce
- 2 ounces alfalfa sprouts
- ¼ cucumber peeled and thinly sliced
- ¼ small red onion thinly sliced
- 6 ounces raspberries
- 2 kiwifruit peeled and chopped
- ¼ cup raw pecans chopped
- ¼ cup goat chevre crumbled
Date Balsamic Vinaigrette
Combine all the ingredients for the date-balsamic vinaigrette in a small blender. Blend until smooth. The dressing will be very thick - you can add a couple tablespoons of water if desired.
In a large salad bowl, combine all of the ingredients for the salad. Toss in desired amount of date-balsamic vinaigrette and serve!
Serving: 1Serving (of 2) | Calories: 475kcal | Carbohydrates: 26g | Protein: 10g | Fat: 38g | Fiber: 11g | Sugar: 11g