| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables, Grains |
|
Chicken, Salads, Fruits, Vegetables, Nuts |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Greens; mixed, torn into bite-sized pieces |
| 2 |
c |
Chicken; cooked, cut up |
| 1 |
c |
Raspberries * |
| 1/3 |
c |
Celery; thinnly sliced |
| 1/4 |
c |
Almonds; sliced, toasted |
|
|
Fresh ground black pepper |
| 1 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Raspberry wine vinegar OR red wine vinegar |
| 1/2 |
c |
Raspberries * |
| 2 |
ts |
Sugar |
INSTRUCTIONS
RASPBERRY DRESSING
* Frozen unsweetened loose-pack raspberries, thawed and drained, can be
substituted for fresh raspberries. Toss salad greens, chicken, raspberries
and celery. Sprinkle with almonds. Serve with Raspberry Dressing and
pepper. 4 servings.
RASPBERRY DRESSING: Place all ingredients in blender. Cover and blend on
high speed for about 15 seconds or until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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