Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chopped fresh parsley |
| 2 tablespoons | Chablis or other dry white wine |
| 2 teaspoons | Olive oil |
| 1 tablespoon | Raspberry-flavored vinegar |
| 1½ teaspoon | Honey |
| 1½ teaspoon | Dijon mustard |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2½ cup | Tightly packed torn romaine lettuce |
| 2½ cup | Tightly packed torn Boston lettuce |
| 2 cups | Tightly packed torn Belgian endive |
| ½ cup | Peeled, seeded and sliced cucumber |
| 2 tablespoons | Tightly packed fresh parsley sprigs |
| 1 small | Carrot |
| 1 cup | Fresh raspberries |
Combine first 8 ingredients in a bowl; stir with a wire whisk until blended. Cover and chill.
Combine romaine lettuce and next 4 ingredients in a large bowl; toss gently. Using a vegetable peeler, shave carrot lengthwise into thin strips, and add to salad. Yield: 4 servings (serving size: 2 cups).
Per serving: 72 Calories; 3g Fat (33% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 108mg Sodium NOTES : Pour vinaigrette over salad, tossing gently to coat. Top with raspberries.
Recipe by: Cooking Light, May 1994, page 77 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.