Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018




Instructions Checklist
  • To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly.

  • Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. pepper. Let cool completely. If desired, thin with a little water.

  • To prepare salad: Preheat grill to medium.

  • Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes.

  • Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.


Sugar Substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts

325 calories; protein 29g 58% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 10g 40% DV; sugars 9g; fat 14g 22% DV; saturated fat 3g 15% DV; cholesterol 67mg 22% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 577mg 23% DV.