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Red and Greens Salad


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

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