Fresh Raspberry Salad
If a salad is completely out of the question for the children in your household raspberries can be served on the side of a sandwich or in a lunch box along with cheese or other fruit and vegetables such as carrot sticks.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
Ingredients
For the dressing:
150g raspberries
1 spring onion
100mls olive oil
30mls red wine vinegar – another type can also be used
1 tsp mustard like a Dijon or a wholegrain mustard
1 tsp honey
a pinch of salt and pepper
For the salad:
2 cups lettuce leaves
1 large or two small carrots
100g either soft goats cheese or feta cheese
a handful of raspberries
Method
To make the dressing you can use a food processor. Carefully cut the spring onion into four pieces. Put the spring onion and all of the other ingredients for the dressing into the food processor and put the lid on tight. Blitz it until all of the ingredients make a smooth liquid.
Wash the lettuce leaves and shake them dry.
Roughly grate the carrot with the largest side of your grater. You can peel the carrots before you do this if you like or else wash them well.
Break up the chesse into small pieces, about the size of a Lego brick.
Put the lettuce leaves, grated carrots, the cheese and raspberries together in a bowl. Pour in 2 tablespoons of the dressing. Toss everything gently with two forks so the dressing goes onto the other ingredients.
You can sprinkle some seeds or chopped nuts on top of your salad if you like.
