1. Prep time: 15 minutes
2. Cook time: none
3. Serves: 4
4. Tip: Chill salad plates prior to preparing this recipe.

¼ c. rice wine vinegar
1/3 c. fresh raspberries, washed

2 t. fresh lemon juice
½ c. extra virgin olive oil
½ t. sea salt
1 head Romaine lettuce, washed, stem removed, and chopped
1/3 c. fresh mint, chopped

1 c. fresh strawberries, washed, hulled, and sliced
1 c. fresh blackberries, washed
1/3 c. sliced almonds, toasted

Directions:

1. Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance and set aside.
2. Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine. 
3. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates.

Nutritional information (per serving)*

Calories: 123
Protein: 3g
Carbohydrates: 13g
Dietary Fiber: 7g
Fat: 7.6g (1g saturated)