Mixed greens with raspberry-coriander vinaigrette

4 Servings

Ingredients

Quantity Ingredient
5 cups Mixed greens
¾ cup Dried apples; chopped
Salt and black pepper; to taste VINAIGRETTE
1 cup Frozen raspberries; pureed
1 teaspoon Red wine vinegar
3 Sprigs cilantro; chopped
¼ teaspoon Sugar
2 tablespoons Salad oil

Directions

RASPBERRY-CORIANDER

ADVANCE PREP: Tear greens into bite-sized pieces and wash, then dry thoroughly and place in resealable plastic bag. Place apples in separate bag. Combine all dressing ingredients in an airtight container. Refrigerate the greens and the vinaigrette until needed.

PREP: Mix greens with apples; toss with ¼ cup vinaigrette. Season with salt and pepper, divide among 4 plates and serve.

Per serving: 71 calories, 25 percent fat (2 grams), 69 percent carbohydrate, 6 percent protein.

See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

>edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Mix up this tart-sweet dressing the day before, then toss everything together just before serving.

Recipe by: SHAPE Cooks 1998

Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 17, 1998

Related recipes