Mixed greens with pears and raspberries
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Raspberry-flavored vinegar |
| 2 | tablespoons | Apple juice |
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | tablespoon | Honey |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Torn spinach |
| 2 | cups | Torn Boston lettuce |
| 2 | cups | Torn curly endive |
| 2 | cups | Cubed pear, (2 medium) |
| 1 | cup | Raspberries |
Directions
Combine the first 6 ingredients in a small bowl; stir well with a wire whisk.
Combine spinach, lettuce, endive, pear, and raspberries in a large bowl; toss gently. Yield: 6 servings (serving size: 1 cup salad and about 1-½ tablespoons dressing).
Per serving: 82 Calories; 3g Fat (27% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 60mg Sodium NOTES : Divide salad among 6 individual plates, and drizzle with dressing.
Recipe by: Cooking Light, Jul/Aug 1995, page 54 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.