Raspberry Tossed Salad
Source of Recipe
Taste of Home Magazine � K. Sullivan; FL
WW Points
Exchanges
Serves: 12
9 c. torn mixed salad greens
3 c. fresh or frozen unsweetened raspberries, �divided�
2 T. olive or canola oil
2 T. cider vinegar
4 tsp. sugar
1/8 tsp. salt
Dash pepper
In a large salad bowl, gently combine the salad greens and 2-3/4 c. raspberries. Mash remaining berries, strain, reserving juice and discarding seeds.
In a bowl, whisk raspberry juice and remaining ingredients. Drizzle over salad; gently toss to coat..
One 3/4-cup serving equals: 47 calories�3 gm fat (trace saturated)�0 cholesterol�32 mg sodium�6 gm carbohydrate�3 gm fiber�1 gm protein ++++ Exchanges: 1 vegetable�1/2 fat ++++ WWP: 1.3
|
|
member logon
