How To Make Goat Cheese Salad With Raspberry Vinaigrette


When trying to incorporate more fresh veggies into your weekly meal plan, salads seem to be a quick and easy item, but it is also easy to get into a salad rut. If you find yourself using the same toppings and the same dressings give this combination a try!

Dark leafy greens are the hearty base to stand up to piles of prosciutto and a dose of creamy goat cheese. Not a fan of goat cheese? That’s ok! You could swap for a mild cheese, but I encourage you to give goat cheese a try! It adds a beautiful bite that pairs nicely with the salty meats and a bright vinaigrette. This salad can be a great option for a keto lunch or dinner.

How To Make Goat Cheese Salad With Raspberry Vinaigrette



3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 ounce raspberries

½ teaspoon dried rosemary

4 cups mixed spring greens

1 medium radish, sliced

1.5 ounces prosciutto ham

1 ounce goat cheese

1-ounce no-shell walnuts



1. In a jar with a lid combine the olive oil, apple cider vinegar, half of the raspberries, salt, and rosemary. Seal the jar and shake vigorously to combine. Set aside while you prepare the salad.


2. Create the salad with the fresh greens as the base.


3. Apply radishes, prosciutto ham, nuts, goat cheese, and remaining raspberries.


4. Dress with the vinaigrette and serve!


This makes a total of 2 servings of Prosciutto Goat Cheese Salad with Raspberry Vinaigrette. Each serving comes out to be 378.8 Calories, 34.78g Fat, 4g Net Carbs, and 12.3g Protein.


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