August 12, 2022

How to make Fresh salad with raspberry vinaigrette

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Fresh salad with
raspberry vinaigrette

Ingredients

11

Steps

2

Serves

10

Cook Time

00-00 Min

Ingredients

1 bunch watercress, torn
2 heads Bibb lettuce, torn into bite-size pieces
450g/1lb mushrooms, sliced
425g/15oz canned artichoke hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries

For the vinaigrette

125ml/4fl oz raspberry vinegar
1⁄2 teaspoon salt
225g/8oz olive oil
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon freshly ground black pepper

Put the watercress, lettuce, mushrooms, artichoke hearts and radishes in a large bowl.
Shake the vinaigrette ingredients together in a screwtop glass jar, and drizzle over the salad. Toss well. Serve with the raspberries scattered over the top.

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