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Spring Salad with Bone Broth Dressing

Spring Salad with Bone Broth Raspberry Vinaigrette Dressing

The salad dressing aisle is going to miss you. This DIY Bone Broth Raspberry Vinaigrette is a berry-ful way to dress up your mixed greens in celebration of spring. Plus, using Kettle & Fire Chicken Bone Broth adds a punch of protein, collagen, and amino acids for nutritional bonus points. Raspberries not in season? No worries – grab a bag from the freezer section!

Spring Salad with Bone Broth Dressing
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Spring Salad with Bone Broth Dressing

*Dressing is made with Chicken Bone Broth

Course Appetizer, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup dressing
Calories 37 kcal

Ingredients

  • 1 1/3 cups unsweetened raspberries fresh or frozen
  • 1/3 cup Kettle & Fire Chicken Bone Broth
  • 2 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 2 1/2 tsp olive oil
  • 2 tsp Dijon mustard
  • Mixed salad greens

Instructions

  1. Press raspberries through a sieve, reserving juice; discard seeds.

  2. In a jar with a tight-fitting lid, combine the Kettle & Fire Chicken Bone Broth, sugar, vinegar, oil, mustard and reserved juice.

  3. Refrigerate.

  4. Shake it like a polaroid picture before serving over salad greens.

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