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Summer ‘fruit’ salad with raspberry vinaigrette recipe

Summer ‘fruit’ salad with raspberry vinaigrette recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

Have you been able to master the art of making a perfect vinaigrette dressing that tastes the same each time? If you are having problems, then there is one golden rule to remember for creating the perfect base - 3:1 –three parts extra virgin olive oil and one part vinegar. Here's a lovely salad recipe - perfect for summer.

3 people made this

IngredientsServes: 4

  • 1 packet mixed salad leaves
  • 1 mango, diced
  • 1 packet blackberries
  • 75g raspberries
  • 100g watermelon
  • 100g pineapple
  • For the vinaigrette
  • 25g raspberries
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 pinch salt

MethodPrep:20min ›Ready in:20min

  1. Scatter the salad leaves on a plate first and then sprinkle the diced mango, the blackberries and raspberries over the leaves.
  2. Cut the watermelon and pineapple into large triangles and place around the salad.
  3. For the vinaigrette: Crush the raspberries in a bowl, add the extra virgin olive oil, the vinegar and a pinch of salt and mix well.
  4. Drizzle the vinaigrette over the salad and serve.

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Summer Raspberry Salad with Poppy Seed Raspberry Vinaigrette

The perfect salad to serve summer through fall while raspberries are in season. Delicious paired with grilled fish or chicken. This salad is quick enough for a weeknight dinner and lovely enough for company.


  • ½ cups Vegetable Oil
  • 6 whole Raspberries (Fresh Or Frozen)
  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Raspberry Jam
  • 1 Tablespoon Sugar
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Poppy Seeds
  • ¼ teaspoons Onion Powder
  • 2 Tablespoons Butter
  • 2 Tablespoons Sugar
  • ½ cups Whole Raw Pecans
  • 5 ounces, weight Package Spring Mix Salad Greens
  • 6 ounces, weight Package Fresh Raspberries
  • ¼ whole Medium Red Onion, Thinly Sliced
  • ½ cups Crumbled Feta Cheese


For the vinaigrette: Mix together all of the vinaigrette ingredients in a blender or small bowl of a food processor until emulsified. Set aside.

For the candied pecans:
Add butter and sugar to a saute pan over medium heat. Once melted toss in pecans and cook for one minute. Pour and spread out onto waxed paper to cool. Break apart with a fork before adding to the salad.

Assembling the salad:
Layer the greens, raspberries, onion, Feta, and pecans on a platter, drizzle with the vinaigrette and serve.

Tips: I love to add spinach to the lettuce mix. The vinaigrette may be made ahead and stored in the refrigerator for up to a week.

The Salad:

This salad is incredibly simple. Just toss mixed greens, fresh spring and summer berries of your choice, caramelized pecans and soft goat cheese together and then dress! Perfect for a healthy lunch or delicious warm weather side dish.

When we think of summer and food, our minds often automatically go to salads (like this Mixed Berry Salad) and whatever we can slap on the grill. And while grilling out has a special place in my heart, a great salad can make a whole meal and is especially perfect on a hot summer day.

Our Mixed Berry Salad is refreshing and feels just a little bit indulgent while containing fresh ingredients that are easy to find at your local store.

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.

If you’re looking for more salads to add to your meal plan, you might want to try our best Best Fruit Salad, Chunky Chicken Salad Lettuce Wraps or Weight Watchers Deli Crab Salad.

It isn’t hard to figure out why salads are so popular. They are full of good-for-you ingredients, amazing flavors and stunning colors. Eating fresh vegetables and berries has always been a favored way to stay healthy, and the combination of these ingredients and melding of flavors beats just about any other salad we’ve tried.

Berry Salad Recipe

The actual salad is made up of baby spinach, raspberries, blueberries, red onions, feta, and almonds. Like I mentioned above, you can add fresh blackberries and strawberries for extra berry flavor.

Put the spinach into a large serving bowl or salad platter and top with the remaining salad ingredients. Drizzle some of the raspberry vinaigrette over the salad and serve.

You can swap out the feta cheese for the goat cheese. Add as little or as much as you like. I found that a 1/3 cup was a good balance but you can totally add more to taste.


  • Serving Size: 1 (668.5 g)
  • Calories 546.2
  • Total Fat - 26.8 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 16.4 mg
  • Sodium - 1196.9 mg
  • Total Carbohydrate - 64.1 g
  • Dietary Fiber - 18.2 g
  • Sugars - 34.9 g
  • Protein - 19.1 g
  • Calcium - 472.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 95.6 mg
  • Thiamin - 0.5 mg

Step 1

Divide the salad greens onto two large plates.

Step 2

Cut onion into thin slices. Sprinkle salads with red onion rings.

Step 3

Cut strawberries and grapes. Top greens with strawberry slices, grape halves and mandarin oranges, making sure you wipe fruit with a paper towel to remove any extra moisture.

Step 4

Make the glazed nuts if you didn't buy the store-bought bags. Let cool.

Step 5

Sprinkle salads with Feta crumbles and then sprinkle glazed nuts all over salads.

Quick and Easy Raspberry Vinaigrette Pasta Salad

One of my mainstay recipes is this Quick and Easy Raspberry Vinaigrette Pasta Salad. Anytime we’re invited to an outdoor gathering or potluck, I like to make this dish to bring along. It’s simple to prepare and I typically keep the ingredients on hand just in case.

Heavy on veggies and flavor, this hearty raspberry vinaigrette pasta salad also makes an ideal main dish when paired with cooked, diced chicken, or even bacon. Having to serve this to a picky bunch, I go easy on the variety of veggies. When I’m preparing it to bring to a party or event, I typically add chopped tomatoes, celery, and pepper. You can also substitute Italian or Greek dressings if you’re not a fan of raspberry. Enjoy!

Ingredients needed to make Raspberry Pasta Salad

  • pasta shells
  • raspberry vinaigrette salad dressing
  • cucumber
  • shredded carrots
  • onion
  • grated parmesan cheese
  • salt
  • black pepper
  • paprika

This simple recipe is a great way to add flavor to the pasta you have at home. You can easily use any type of pasta that you have on the shelf.

You can play around with this recipe quite a bit which is another huge reason why I love it. And dare I say that it gets better when it’s leftover in the fridge? It seems to have more flavor the next day…but you’ll have to see if you agree with me or not on that one!

Get ready to have a new favorite recipe for pasta salad. This is one that had a sweet taste and an amazing crunchy flavor.

Ingredients For Baby Spinach Salad with Berries, Pecans & Goat Cheese

Begin by making the vinaigrette. Combine the raspberry vinegar, vegetable oil, Dijon mustard, honey, minced shallots, salt and pepper in a glass jar or sealable container and shake well to emulsify.

Don’t be alarmed by the amount of honey: the sweetness of the dressing against the tartness of the berries and tanginess of the goat cheese is the what makes the salad so good.

Right before serving, combine the spinach, berries and pecans in a large bowl and toss gently with the vinaigrette.

Crumble the goat cheese over the tossed salad (rather than tossing it in) so that it doesn’t melt into the dressing. If you don’t care for goat cheese, feel free to substitute blue cheese or feta.

Honeydew is one of those fruits that’s bleh when it’s not perfectly ripe—but when it is, it’s a divine, juicy treat. Take advantage of honeydew season with this salad that counters the melon’s sweetness with spicy serrano chile and a hint of ginger.

The combination of bright, sunny colors and a fresh, citrusy flavor makes this salad practically scream summer.

Spinach Salad with Raspberry Vinaigrette

This spinach salad with raspberry vinaigrette is very simple to make, light, fresh and delicious!


  • ½ cups Water
  • ¼ cups Olive Oil
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Agave Nectar (or Honey)
  • ½ teaspoons Dijon Mustard
  • ½ teaspoons Salt
  • ½ cups Fresh Raspberries
  • 4 cups Baby Spinach, Washed
  • 12 ounces, weight Grilled Chicken
  • ½ cups Fresh Raspberries
  • 1 Avocado, Sliced
  • 2 Tablespoons Pecans
  • 4 Tablespoons Crumbled Feta Cheese


Add dressing ingredients to the jar of a blender and secure lid. Pulse a few times until smooth.

Divide spinach between bowls. Add chicken, raspberries and avocado. Top with pecans and feta cheese. Add dressing and serve.