Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine




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; 14 g total fat; 3 g saturated fat; 67 mg cholesterol; 577 mg sodium. 21 g carbohydrates; 10 g fiber; 9 g sugar; 29 g protein;