Mixed Greens with Raspberry Vinaigrette

4 Servings

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Mixed Greens with Raspberry Vinaigrette Ingredients

1 tb Chopped fresh parsley	2 1/2 c Tightly packed torn romaine
2 tb Chablis or other dry white	2 1/2 c Tightly packed torn Boston
2 ts Olive oil	2 c Tightly packed torn Belgian
1 tb Raspberry-flavored vinegar	1/2 c Peeled, seeded and sliced
1 1/2 ts Honey	2 tb Tightly packed fresh parsley
1 1/2 ts Dijon mustard	1 sm Carrot
1/8 ts Salt	1 c Fresh raspberries
1/8 ts Pepper

Instructions for Mixed Greens with Raspberry Vinaigrette

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@digex.net on Jan 28, 1997.

Main Ingredient: RaspberryCuisine: Uncategorized

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