Red and Greens Salad
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Red and Greens Salad." 03 November 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/red-and-greens-salad-recipe.htm> 24 July 2008.
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