INGREDIENTS
2
tablespoons raspberry vinegar
1
teaspoon ground white pepper
1
teaspoon sugar
1/4
teaspoon salt
2
tablespoons olive or canola oil
1
bag (4 to 6 ounces) mixed baby salad greens
1
carton (6 ounces) fresh raspberries
PREPARATION:
- To prepare dressing, whisk together vinegar, salt, pepper and sugar in small bowl until salt and sugar are dissolved. Add oil and whisk to blend. Reserve.
- Place greens in large salad bowl. Add reserved dressing and toss gently to coat greens. Add raspberries and toss gently. Divide salad evenly among 8 plates.
Tip
As raspberries are gently tossed, they will release a little of their juice and enhance the flavor of the dressing.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
1/8 of total recipe
Sodium
75 mg
Protein
<1 g
Fiber
2 g
Carbohydrate
4 g
Saturated Fat
<1 g
Total Fat
4 g
Calories from Fat
65 %
Calories
46
DIETARY EXCHANGE:
Fat
1/2
Vegetable
1
