About this Recipe

If you want, to give a slightly more “ethnic” touch you can substitute balsamic vinegar with rice vinegar (mirin) and also combine a teaspoon
of soy sauce.

In addition, you can replace the raspberries with red currant, another red fruit with a slightly sour taste.



  • 25 g mixed seeds
  • 125 g fresh raspberries
  • 80 g mixed salad (green salad and rocket salad)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon of extra virgin olive oil
  • salt




10 minutes

Cooking time

5 minutes


very easy


Wash the salad, drain well, dry it and put it in a salad bowl.

Toast the seeds in a non-stick pan for about 5 minutes, then let them cool.

Wash quickly under the running water the raspberries, gently dry them and crush about a third with a fork until they are muddy.

Apart emulsify the balsamic vinegar with oil and a pinch of salt, then combine the crushed raspberries and stir again.

Combine the toasted roasted seeds, complete with the whole raspberries, season with the raspberry vinaigrette and serve immediately.

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