| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Raspberry-flavored vinegar |
| 2 |
tb |
Apple juice |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Honey |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Torn spinach |
| 2 |
c |
Torn Boston lettuce |
| 2 |
c |
Torn curly endive |
| 2 |
c |
Cubed pear, (2 medium) |
| 1 |
c |
Raspberries |
INSTRUCTIONS
Combine the first 6 ingredients in a small bowl; stir well with a wire
whisk.
Combine spinach, lettuce, endive, pear, and raspberries in a large bowl;
toss gently. Yield: 6 servings (serving size: 1 cup salad and about 1-1/2
tablespoons dressing).
Per serving: 82 Calories; 3g Fat (27% calories from fat); 1g Protein; 15g
Carbohydrate; 0mg Cholesterol; 60mg Sodium
NOTES : Divide salad among 6 individual plates, and drizzle with dressing.
Recipe by: Cooking Light, Jul/Aug 1995, page 54
Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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