| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chablis or other dry white wine |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Raspberry-flavored vinegar |
| 1 1/2 |
ts |
Honey |
| 1 1/2 |
ts |
Dijon mustard |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 1/2 |
c |
Tightly packed torn romaine lettuce |
| 2 1/2 |
c |
Tightly packed torn Boston lettuce |
| 2 |
c |
Tightly packed torn Belgian endive |
| 1/2 |
c |
Peeled, seeded and sliced cucumber |
| 2 |
tb |
Tightly packed fresh parsley sprigs |
| 1 |
sm |
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.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”