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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Yield: Makes 8 servings
Ingredients:
2
tablespoons raspberry vinegar
1
teaspoon ground white pepper
1
teaspoon sugar
1/4
teaspoon salt
2
tablespoons olive or canola oil
1
bag (4 to 6 ounces) mixed baby salad greens
1
carton (6 ounces) fresh raspberries
Preparation:
1.
To prepare dressing, whisk together vinegar, salt, pepper and sugar in small bowl until salt and sugar are dissolved. Add oil and whisk to blend. Reserve.
2.
Place greens in large salad bowl. Add reserved dressing and toss gently to coat greens. Add raspberries and toss gently. Divide salad evenly among 8 plates.
Tip
As raspberries are gently tossed, they will release a little of their juice and enhance the flavor of the dressing.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Sodium | 75 mg |
| Protein | <1 g |
| Fiber | 2 g |
| Carbohydrate | 4 g |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 65 % |
| Calories | 46 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 1 |
This recipe appears in:
Salads
