We love spinach salad. Though we grew up with iceberg and romaine for that satisfying crunch, spinach has become our favorite. Baby spinach is tender, beautifully shaped, and when paired with a rich dressing it’s irresistible. We buy baby spinach in bulk and use every bit — in salads, creamed spinach, breakfast bakes and quiches. One of our favorites is Spinach with Berries and Raspberry Vinaigrette.
Many restaurant dressings are surprisingly high in carbs and added sugars. When we dine out we sometimes choose ranch, but we remain cautious about hidden ingredients. Often we bring a small container of our own dressing to be sure. That’s part of living low carb—making choices that fit your plan. Now, back to the spinach salad.
Preparation Tips
This salad comes together in minutes and complements almost any meal — it’s substantial enough to be a light lunch. We buy baby spinach pre-washed and in bulk; it’s economical and saves prep time. Simply place the amount you want in a chilled bowl, then add the remaining ingredients and toss gently.
We top our spinach with fresh berries. Raspberries are a natural match for the raspberry vinaigrette dressing, and blueberries add color and a pleasant flavor contrast with the creamy dressing. Berries do add carbs, so keep the portion modest — a few spoonfuls is all you need to get flavor and visual appeal while keeping the salad low carb.
Thin slivers of red onion give the salad a gentle bite without overpowering it; avoid stronger sweet or Spanish onions for this dish. We like toasted pine nuts for extra crunch and richness — toasted almond slivers or walnuts work well as substitutes. Many recipes call for dried cranberries or raisins, but those add more sugar, so we stick with fresh berries here.
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Spinach Salad with Berries and Raspberry Vinaigrette – The Dressing Makes The Salad!
Assembly is quick: toss the spinach, sliced red onion, berries and toasted pine nuts in a bowl, then drizzle with your favorite low-carb dressing. We use our low-carb raspberry vinaigrette for a bright, tangy finish. For a different take, try a creamy ranch — it’s also delicious with the berries. Serve the salad on chilled plates or in a chilled bowl for best texture. This is a reliable, refreshing summer salad — try it and see which dressing you prefer. Stay Tasty Low Carb!
Spinach Salad with Berries and Raspberry Vinaigrette
5.0 from 24 votes
A simple, tasty low-carb salad featuring fresh berries and our raspberry vinaigrette dressing.
2
10
minutes
0
minutes
277.7
kcal
6.9
g
10
minutes
Ingredients
-
6 ounces Spinach baby leaves
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1/4 Red Onion slivered
-
4 ounces Raspberries
-
4 ounces Blueberries
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2 ounces Pine nuts toasted
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4 tablespoons Raspberry vinaigrette dressing Tasty Low Carb Recipe
Instructions
- Toss all ingredients in a chilled bowl. Plate two chilled plates and drizzle with Tasty Low Carb raspberry vinaigrette.
- Serve in a glass bowl and use cold plates.
Chef’s Notes
- Make sure to try our low-carb raspberry vinaigrette dressing!
Nutrition Facts
- Calories: 277.7kcal
- Fat: 20.3g
- Saturated Fat: 1.5g
- Sodium: 69.4mg
- Carbohydrates: 11.6g
- Fiber: 4.7g
- Sugar: 10.1g
- Protein: 7.6g