Yield: 4 Servings
|1 tablespoon||Chopped fresh parsley|
|2 tablespoons||Chablis or other dry white wine|
|2 teaspoons||Olive oil|
|1 tablespoon||Raspberry-flavored vinegar|
|1½ teaspoon||Dijon mustard|
|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 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.