Red and Greens Salad the Editors of Publications International, Ltd.
Makes 8 servings
|2||tablespoons raspberry vinegar|
|1||teaspoon ground white pepper|
|2||tablespoons olive or canola oil|
|1||bag (4 to 6 ounces) mixed baby salad greens|
|1||carton (6 ounces) fresh raspberries|
- 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.
- 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.
As raspberries are gently tossed, they will release a little of their juice and enhance the flavor of the dressing.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||65 %|
|Total Fat||4 g|
|Saturated Fat||<1 g|
Check out more recipes for Salads