| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Chopped fresh parsley |
| 2 |
T |
Chablis or other dry white |
|
|
wine |
| 2 |
t |
Olive oil |
| 1 |
T |
Raspberry-flavored vinegar |
| 1 1/2 |
t |
Honey |
| 1 1/2 |
t |
Dijon mustard |
| 1/8 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 1/2 |
c |
Tightly packed torn romaine |
|
|
lettuce |
| 2 1/2 |
c |
Tightly packed torn Boston |
| 2 |
c |
Tightly packed torn Belgian |
|
|
endive |
| 1/2 |
c |
Peeled, seeded and sliced |
|
|
cucumber |
| 2 |
T |
Tightly packed fresh parsley |
|
|
sprigs |
| 1 |
|
Carrot |
| 1 |
c |
Fresh raspberries |
INSTRUCTIONS
Combine first 8 ingredients in a bowl; stir with a wire whisk until
blended. Cover and chill. Combine romaine lettuce and next 4
ingredients in a large bowl; toss gently. Using a vegetable peeler,
shave carrot lengthwise into thin strips, and add to salad. Yield: 4
servings (serving size: 2 cups). Per serving: 72 Calories; 3g Fat (33%
calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol;
108mg Sodium NOTES : Pour vinaigrette over salad, tossing gently to
coat. Top with raspberries. Recipe by: Cooking Light, May 1994, page
77 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28,
1997.
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