Mixed Greens With Raspberry Vinaigrette

Course : Salad Dressings
Serves: 4
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1 tablespoon chopped fresh parsley
2 tablespoons chablis or other dry white wine
2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups tightly packed torn romaine lettuce
2 1/2 cups tightly packed torn boston lettuce
2 cups tightly packed torn belgian endive
1/2 cup cucumber peeled -- seeded and sliced
2 tablespoons tightly packed fresh parsley sprigs
1 small carrot
1 cup fresh raspberries

Preparation / Directions:

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.


Nutritional Information:

53 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 97mg Sodium

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