Spinach Salad with Berries and Raspberry Vinaigrette

We absolutely adore spinach salad! Having grown up with iceberg lettuce that may seem like a surprise, but tastes change. Iceberg and Romaine still provide that crunch factor and we use them for many salads, but spinach is special. So green, so perfectly shaped, and when covered with a delicious creamy salad dressing it is so tasty! We buy baby spinach in bulk and it does not go to waste. Likely, that is also because Joanie has many recipes for creamed spinach and dishes that contain wilted spinach. She also uses it in breakfast bakes and tasty quiche recipes. One of our favorite pairings is Spinach with Berries and Raspberry Vinaigrette dressing.

We do know that many of the salad dressings used in restaurants are also loaded with carbs. When we buy salads at restaurants we usually stick with ranch dressing, but we often wonder about the sugars and other ingredients. We have been known to bring our own salad dressing with us in a small container. After all, a low-carb lifestyle is just that. It is better to be sure. But, let’s get back to our spinach salad.

Preparation Tips

This salad recipe could not be any quicker to assemble and it compliments any meal. It is even a meal in itself! We buy baby spinach pre-washed and in bulk. So economical and easy to find – Costco always has it fresh and ready to use.  That is a tremendous time saver. Just measure as much as you want in your bowl and top with the rest of the ingredients.

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We stick with berries for our fresh topping. The raspberries are an obvious choice since we use raspberry vinaigrette dressing. We also find the blueberries not only add to the presentation, but also taste great with the creamy dressing. Berries do add some carbs, but with the low-carb dressing and if you limit the amount to “just a few” you will still have a low-carb dish.

Red onions sliced in slivers add just the right crunch and bite – sweet onions or Spanish onions would be too strong for this recipe. We also love toasted pine nuts to add even more crunch and flavor. You can substitute toasted almond slivers if you prefer or even walnuts. Many spinach salad recipes also call for cranberries or raisins. They tend to add more carbs so we stick with the berries for our spinach salad.

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Spinach Salad with Berries and Raspberry Vinaigrette – The Dressing Makes The Salad!

We said the assembly was quick – just toss in a bowl and add our low-carb raspberry vinaigrette dressing and serve on a cold plate. For a change of pace, try this salad with a creamy ranch – delicious! This super tasty summer spinach salad is a go-to favorite of ours. Give it a try and let us know what you think of the dressing – it really makes the salad! And remember, stay Tasty Low Carb!

Spinach Salad with Berries and Raspberry Vinaigrette

4 from 19 votes
Recipe by Joanie and Chris Course: SaladCuisine: AmericanDifficulty: Easy


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A simple yet tasty low-carb salad with our delicious raspberry dressing.

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  • 6 ounces 170 g Spinach baby leaves

  • 1/4 1/4 Red Onion slivered

  • 4 ounces 113 g Raspberries

  • 4 ounces 113 g Blueberries

  • 2 ounces 57 g Pine nuts toasted

  • 4 tablespoons 4 tablespoons Raspberry vinaigrette dressing Tasty Low Carb Recipe


  • Toss all ingredients in a chilled bowl. Plate two chilled plates and drizzle with Tasty Low Carb raspberry vinaigrette.
  • Serve is a glass bowl and use cold plates.


Chef’s Notes

Nutrition Facts

  • Calories: 277.7kcal
  • Carbohydrates: 11.6g
  • Protein: 7.6g
  • Fat: 20.3g
  • Saturated Fat: 1.5g
  • Sodium: 69.4mg
  • Potassium: 793.2mg
  • Fiber: 4.7g
  • Sugar: 10.1g
  • Vitamin A: 4005IU
  • Vitamin C: 25.7mg
  • Calcium: 109.5mg
  • Iron: 2.3mg

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