Greens with raspberry dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Clove garlic, halved |
| 1 | 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 | 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 |
Directions
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.