Mini-Fasting Guide
Bone Broth CookBook
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Springtime Salad with Toasted Walnut Raspberry Vinaigrette

Raspberry / Walnuts / Honey / Salad / Snow Peas / Jicama / Vinaigrette Dressing

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Springtime Salad with Toasted Walnut Raspberry Vinaigrette

Written by Dr. Kellyann Petrucci

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Prep time: 15 min • Cook time: 17 min • Yield: about 1 cup salad dressing, and vegetables for 4 salads


Vinaigrette  dressing:
½ cup toasted walnut oil
About ½ cup fresh or frozen raspberries, measured after they are pureed and deseeded (about ¾ of a dry pint container)
3 tablespoons raspberry vinegar or red wine vinegar
1 teaspoon honey
¾ teaspoon salt
¼ teaspoon pepper

Spiced Walnuts:
1 cup walnuts
1 to 2 teaspoons honey
Pinch salt
Pinch pepper
Pinch or two cayenne

Springtime Raspberry Walnut Salad: 4 servings
1 head Bibb lettuce, torn into bite-size pieces
2 handfuls fresh arugula
2 Persian cucumbers or ½ an English cucumber, thinly sliced
½ medium jicama, cut into matchstick slices
1 pint fresh raspberries, plus the berries left from the dressing
2 scallions, both white and green parts, sliced in ¼-inch pieces
Handful snow peas, de-stringed and sliced diagonally in ¼-inch pieces, optional


Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. Add in all other vinaigrette ingredients and whisk together well. Keep in a tightly sealed container in the refrigerator. Dressing will last for about  4 days.

Spiced Walnuts:
Preheat oven to 350°F and line a sheet pan with parchment. Put walnuts in a small bowl and pour in honey and seasonings. Stir to coat walnuts. Spread out on sheet pan and roast for about 10 to 12 minutes, toss, and roast for 5 minutes more. Remove from oven and let nuts cool.

Springtime Raspberry Walnut Salad:
Mix all ingredients, except raspberries. Add about ¼ to ⅓ cup dressing and ½ cup walnuts and toss together to coat with dressing. Top with fresh raspberries and additional walnuts.

Note: The subtle taste of walnut oil is perfect with raspberries. The walnuts are a very tempting nibble so expect them to disappear quickly!

Use very fresh raspberries; the dressing will stay fresh longer.