Mixed Greens with Raspberry Vinaigrette

Categories: Salads

Serves: 4 Servings

Ingredients:

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

Instructions:
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.

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