Recipe: Simple black raspberry salad



I’ve been eating black raspberries at every meal now that they’re in season. They were in my oatmeal at breakfast, my yogurt at lunch, and in my salad at dinner. I love how they look next to the beets. The colors would make a lovely combination for a duotone quilt.

If only I had made the salad before the sun set, the picture would have turned out a lot nicer. But of course I got distracted with gardening and didn’t come in for dinner until dusk. The hazards of summer.


  • 1 medium head of crisp green lettuce (like buttercrunch or romaine), washed and torn into bite-size pieces
  • 1 small beet, peeled and grated
  • handful of fresh black raspberries
  • 1 large slice of stale rustic bread, cubed and toasted on low heat until crunchy
  • 1 part black raspberry wine vinegar (or substitute red raspberry or balsamic vinegar)
  • 1 part good olive oil
  • 2 parts plain yogurt (vegan or dairy)
  • pinch of salt


  1. Put lettuce in a bowl.
  2. Put vinegar, oil, yogurt and salt in a bottle or jar and shake until blended. Pour over lettuce and toss.
  3. Grate the beet and sprinkle over salad.
  4. Sprinkle on croutons and raspberries.
  5. Enjoy! Makes one big dinner salad or 3-4 side salads. Refrigerate extra dressing for later use.

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