Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
This is a beautiful salad to serve to company. The colors make it especially appropriate for the Christmas holidays.
Diet Types: Dairy Free, Low Sodium, Vegan, Vegetarian, Gluten Free, Wheat Free
  • 1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoon sugar, or more to taste
  • 1/2 cup olive oil
  • 2 heads butter lettuce, washed and spun or towel dry
  • 2 avocados
  • 1 basket raspberries
  • Serves: 6
    Cooking Time: Under 15 minutes
    In a blender, puree all of the ingredients except the oil. Add the oil a little at a time, mixing well after each addition. Season to taste with salt and pepper. Makes 1 1/2-1 3/4 cups. Assembly: Tear lettuce into small pieces and divide between six salad plates. Slice avocado and arrange over the lettuce. Top with raspberries. Drizzle with some of the Vinaigrette. Serve immediately. Pass the pepper ginder.

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