Description
This Pink Princess Salad is a dreamy, colorful dish combining juicy berries, crunchy pink-hued veggies, and a creamy raspberry poppy seed dressing. It’s a showstopper salad ideal for spring parties, bridal showers, or whenever you want to add a bit of magic to your meal. Keywords: pink salad, berry salad, princess party recipe
Ingredients
Units
Scale
- For the Salad:
- 4 cups mixed greens (spring mix with red leaf lettuce)
- 1 cup sliced strawberries
- 1/2 cup raspberries
- 1/2 cup thinly sliced pink radishes
- 1/2 cup julienned watermelon radish
- 1/2 cup shredded purple cabbage
- 1/4 cup crumbled goat cheese or vegan alternative
- 1/4 cup candied pecans or sliced almonds
- For the Creamy Raspberry Poppy Seed Dressing:
- 1/4 cup fresh raspberries
- 2 tablespoons Greek yogurt or vegan yogurt
- 1 tablespoon honey or agave
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon poppy seeds
- Pinch of salt
Instructions
- In a blender or small food processor, combine raspberries, yogurt, honey, and vinegar until smooth.
- With the blender running, slowly drizzle in olive oil until creamy. Stir in poppy seeds and a pinch of salt.
- In a large bowl, layer greens, berries, radishes, cabbage, and goat cheese.
- Drizzle dressing over salad and toss gently to combine.
- Top with candied nuts and serve immediately.
Notes
- Swap out berries seasonally (blackberries or pomegranate work great).
- Use dairy-free yogurt and cheese for a vegan version.
- Dressing can be made up to 3 days in advance and stored in the fridge.
- For extra pink flair, serve in a pink bowl or top with edible flowers!
- Details
Nutrition
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
