| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegetarian |
Fruit, Lowfat, Salad |
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 |
t |
Red wine vinegar |
| 3 |
|
Sprigs cilantro, chopped |
| 1/4 |
t |
Sugar |
| 2 |
T |
Salad oil |
INSTRUCTIONS
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
A Message from our Provider:
“Ask ‘What would Jesus do?\” Apply the answer!”