Mixed greens with raspberry-coriander vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Mixed greens |
| ¾ | cup | Dried apples; chopped |
| Salt and black pepper; to taste VINAIGRETTE | ||
| 1 | cup | Frozen raspberries; pureed |
| 1 | teaspoon | Red wine vinegar |
| 3 | Sprigs cilantro; chopped | |
| ¼ | teaspoon | Sugar |
| 2 | tablespoons | Salad oil |
Directions
RASPBERRY-CORIANDER
ADVANCE PREP: Tear greens into bite-sized pieces and wash, then dry thoroughly and place in resealable plastic bag. Place apples in separate bag. Combine all dressing ingredients in an airtight container. Refrigerate the greens and the vinaigrette until needed.
PREP: Mix greens with apples; toss with ¼ cup vinaigrette. Season with salt and pepper, divide among 4 plates and serve.
Per serving: 71 calories, 25 percent fat (2 grams), 69 percent carbohydrate, 6 percent protein.
See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).
>edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Mix up this tart-sweet dressing the day before, then toss everything together just before serving.
Recipe by: SHAPE Cooks 1998
Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 17, 1998