Raspberry Tossed Salad
Taste of Home
Red raspberries brighten this tossed green salad, making it the perfect ingredient for a festive Yuletide menu. Raspberry juice brings a special touch to the light oil and vinegar dressing.
-Kerry Sullivan, Longwood, Florida
SERVINGS: 12
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
- 9 cups torn mixed salad greens
- 3 cups fresh or frozen unsweetened raspberries
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 4 teaspoons sugar
- 1/8 teaspoon salt
- Dash pepper
Directions:
In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat. Yield: 12 servings.