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CATEGORY CUISINE TAG YIELD
Fruits Vegetarian Salad, Fruit, Lowfat 4 Servings

INGREDIENTS

5 c Mixed greens
3/4 c Dried apples; chopped
Salt and black pepper; to taste VINAIGRETTE
1 c Frozen raspberries; pureed
1 ts Red wine vinegar
3 Sprigs cilantro; chopped
1/4 ts Sugar
2 tb Salad oil

INSTRUCTIONS

RASPBERRY-CORIANDER
ADVANCE PREP: Tear greens into bite-sized pieces and wash, then dry
thoroughly and place in resealable plastic bag. Place apples in separate
bag. Combine all dressing ingredients in an airtight container. Refrigerate
the greens and the vinaigrette until needed.
PREP: Mix greens with apples; toss with 1/4 cup vinaigrette. Season with
salt and pepper, divide among 4 plates and serve.
Per serving: 71 calories, 25 percent fat (2 grams), 69 percent
carbohydrate, 6 percent protein.
See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner,
Ph.D., R.D., a high-performance nutritionist and author of The Be
Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).
>edited for eat-lf cookbooks by kitpath 98Feb
Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes
Make-ahead instructions. Mix up this tart-sweet dressing the day before,
then toss everything together just before serving.
Recipe by: SHAPE Cooks 1998
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17,
1998

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