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Raspberry Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 4 large | red potatoes |
| 1 cup | fresh raspberries |
| 4 cups | loosely packed mixed leafy greens such as arugula or baby spinach |
| 1/2 cup | snap peas |
| 1/2 large | red onion, thinly sliced |
| 1 Tbsp | coconut oil, melted |
| 1/2 tsp | honey |
| 1 Tbsp | finely chopped fresh sage |
| 1 Tbsp | sesame seeds |
| 1/4 tsp | sea salt |
| 1/4 tsp | crushed red pepper |
| 1/4 tsp | black pepper |
BOIL a large pot of lightly salted water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Dice potatoes and place in a large bowl.
ADD remaining ingredients; gently toss to combine.
TRANSFER to serving bowls; serve warm.
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