Vitamin C Salad

By Shannon Franz, #GoGetItLIFE Contributing Writer

Hello Go Get It Lifer’s!

I came up with this fun recipe this past winter while I was pregnant because, even though I felt fine, some tests kept coming back saying my body was trying to fight off a little cold or something. So, I wanted to bulk up on Vitamin C foods as much as possible (along with additional supplementation under supervision :)) . My husband thinks it tastes delish too!

Vitamin C Salad

(serves 2 small to medium appetites)


Several large handfuls of spinach, with a bit of romaine mixed in (chiffonade both types of greens for easier eating)
One small orange, cut into small pieces
1/3 cup crumbled feta
4 happy eggs, hardboiled and sliced thinly
1/4 cup pumpkin seeds
Another source of protein, if desired (tempeh, ham, chicken, etc)
15-20 whole raspberries
Himalayan salt (or sea salt) and pepper to taste
Homemade raspberry vinaigrette (recipe follows)

Raspberry vinaigrette:

You will probably have extra dressing for leftovers
3/4 cup smashed raspberries (thawed if frozen)
1/3 cup balsamic vinegar
1/4 cup hemp oil (olive oil works well too)
1 Tbsp honey (local if possible!)


Use an emersion blender to combine all the ingredients. You can also just whisk it for a chunkier type dressing.

Divide the greens among 2 plates, divvy up the remaining ingredients and top with the orange, feta, eggs, pumpkin seeds, additional protein, the vinaigrette, whole raspberries and salt and pepper. Enjoy!


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