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All-Spiced Up Raspberry and Mushroom Salad

Here's a refreshing salad for summertime or any time. Make a homemade vinaigrette with just raspberry vinegar, olive oil, jalapeno jelly and allspice. —Roxanne Chan, Albany, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons raspberry vinegar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon red jalapeno pepper jelly
  • 1/4 teaspoon ground allspice
  • 1 pound small fresh mushrooms, halved
  • 4 cups spring mix salad greens
  • 1 cup fresh raspberries
  • 2 tablespoons chopped red onion
  • 2 tablespoons minced fresh mint
  • 2 tablespoons sliced almonds, toasted
  • 1/4 cup crumbled goat cheese


  • In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and allspice until blended. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender; cool slightly.
  • In a large bowl, combine salad greens, raspberries, onion, mint and almonds. Just before serving, add mushrooms and vinaigrette; toss to combine. Top with cheese.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 serving: 168 calories, 11g fat (2g saturated fat), 9mg cholesterol, 54mg sodium, 15g carbohydrate (6g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch.

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