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TANGY RASPBERRY SALAD
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Salt to taste
Pepper to taste
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6
tablespoons olive oil
/3 cup water
/4 cup raspberry vinegar
tablespoon orange juice
/4 teaspoon finely minced garlic
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cups loosely packed, torn mixed salad greens (12 oz.)
1/2 cups fresh or frozen (no sugar added) raspberries
tablespoon chopped green onion with top
hard−cooked eggs, quartered
In jar with tight−fitting lid, shake together oil, water, vinegar, orange juice,
garlic and seasonings. Set aside while preparing salad or refrigerate.
Place salad greens in large bowl. Add raspberries, onions, and eggs.
Shake dressing again; pour over salad. Gently toss until ingredients are
evenly coated with dressing.
TANGY RASPBERRY SALAD
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