| 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
igor@digex.net on Jan 28, 1997.
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