Mixed greens with raspberry vinaigrette

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.

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