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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 16.3 g
  • Cholesterol: 18.9 mg
  • Sodium: 258.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Sensory Salad calories by ingredient
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Sensory Salad

Submitted by: JENNY160

Introduction

This salad has a variety of tastes and textures that make every bite a new experience! The ingredients may not seem to go together, but they compliment one another beautifully. I first had this salad at a hotel in MN, but they used candied pecans instead of walnuts, much more oil, and much less balsalmic vinegar. The fat content seems high, but it's from the "good fat" groups from nuts and olive oil. This salad has a variety of tastes and textures that make every bite a new experience! The ingredients may not seem to go together, but they compliment one another beautifully. I first had this salad at a hotel in MN, but they used candied pecans instead of walnuts, much more oil, and much less balsalmic vinegar. The fat content seems high, but it's from the "good fat" groups from nuts and olive oil.
Number of Servings: 2

Ingredients

    For Salad:
    3 Cups of Mixed salad greens
    1 oz walnut pieces
    1/4 Cup dried cherries
    1.5 oz crumbled feta cheese (reduced fat feta works well, too, and reduces the fat content)

    For Raspberry Vinaigrette:
    1/4 Cup frozen or fresh raspberries
    4 Tablespoons balsalmic vinegar
    1 teaspoon olive oil
    1 oz water (optional for thinning dressing)
    1 teaspoon sugar (optional for a sweeter dressing--not included in calorie count of this recipe)
    (this salad is also good with the vinaigrette made only from balsalmic vinegar, water, and sugar)


Directions

Combine first 4 ingredients and divide onto 2 salad plates. In separate container, blend remaining ingredients (I use one of those vertical blender/choppers that you can use in a glass or jar). Pour raspberry vinaigrette over salad. Serves 2 as a salad or 1 as a meal.

Number of Servings: 2

Recipe submitted by SparkPeople user JENNY160.






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