| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 3 | T | Raspberry-flavored vinegar |
| 2 | T | Apple juice |
| 1 | T | Extra-virgin olive oil |
| 1 | T | Honey |
| 1/8 | t | Salt |
| 1/8 | t | 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 [email protected] on Jan 28, 1997.
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