For a healthy crunch to brighten your day, consider tossing together a plate of veggies and fruit! This recipe is packed full of everything delicious! Christine Denney, food director of The Oaks at Ojai Spa has a way of making salads that will leave you feeling reenergized and refreshed. I’m in love with the way the kiwis and raspberry vinaigrette add a summer flair that is reminiscent of poolside days. Enjoy this salad on-the-go at work or bring it to a picnic!
Butter Lettuce with Kiwis and Raspberry Vinaigrette
- 1 large head butter lettuce, leaves washed and dried
- 1 basket fresh raspberries
- 2 kiwis
Divide lettuce leaves among six salad plates. Adorn each plate with several slices of kiwi, and divide the berries evenly among them. Dress with the vinaigrette, below.
- 1/2 c. water
- 1 T. honey or agave
- 1/2 T. arrowroot
- 1/4 c. raspberry vinegar
- 1/4 t. stone ground mustard
Combine water, honey and arrowroot in a small sauce pan and cook over low heat to thicken. Whisk vinegar and mustard into dressing and mix well. Chill before using.
Nutritional Information: per serving
- 6 servings/250 calories each