| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Belgian | Salads | 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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