Greens with raspberry dressing

Yield: 6 Servings

Measure Ingredient
1 small Clove garlic, halved
1 \N Head Belgian endive, (1/4 pound)
6 cups Packed torn red leaf lettuce, (1 head)
2 cups Packed torn Boston lettuce, (1 small head)
1 \N Purple onion, cut into thin vertical slices
3 tablespoons Raspberry or red wine vinegar
1 tablespoon Water
1 tablespoon Olive oil
¼ teaspoon Salt
⅛ teaspoon Pepper

Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends from endive, and remove any wilted or discolored outer leaves; separate leaves. Add endive leaves, lettuces, and onion to bowl; toss gently.

Combine the next 5 ingredients in a small bowl, and stir with a wire whisk until well blended. Pour over salad, and toss gently. Yield: 6 servings (serving size: 2 cups).

Per serving: 71 Calories; 3g Fat (33% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 129mg Sodium Recipe by: Cooking Light, June 1994, page 74 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.

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