Almond Raspberry Vinaigrette Salad

I don't know about where you live but yesterday was one of the hottest days we've had so far this  year! Days like that you just want something light, quick, and with no cooking! This next gluten-free, dairy-free dish is perfect for just that. You're going to LOVE the taste of the dressing! (It'll make you forget you're being healthy and eating a salad!) Enjoy!
 

Raspberry Vinaigrette Salad Dressing
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free, Un-Natural Sugar Free)

Created by jalene

Ingredients:

• 1/4 cup extra virgin olive oil or grapeseed oil
• 1/4 cup red wine vinegar
• 2 Tbsp honey
• 1/8 tsp sea salt
• 5 raspberries (see notes)

Directions: 

1. Add all the ingredients except the oil to a blender and mix until smooth. While still blending, slowly add in all the oil until combined. 

Makes almost 2/3 cup. Keep in an airtight container in the fridge. 

  

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Almond Raspberry Salad
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free)

Created by jalene

Ingredients:

• 1 & 1/2 cups romaine lettuce
• 1-2 Tbsp Raspberry Vinaigrette Salad Dressing
• 1-2 Tbsp Toasted Almonds (see notes)
• handful of raspberries 

Directions:

1. Throw it all together and enjoy! 

Makes enough for 1. This salad is also great with other berries and nuts. We have also tried strawberries, blueberries, craisins, and sunflower seeds. 
To add more protein you can add diced cooked chicken as well. 

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Note from jalene:

• You can easily turn the dressing into Strawberry Vinaigrette by adding 1 large strawberry instead of the raspberries. 
• To toast sliced almonds spread out on a cooking sheet. Place in preheated oven at 350 F. Bake until almonds turn light golden brown. Takes somewhere around 5 minutes. (Be careful! They can burn quick so watch them close.) Store in an airtight container. Consume within 3 weeks. 
• Don't like almonds or are allergic to them? Try my Gluten Free croutons!