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Raspberry Tossed Salad
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4 cups torn red leaf lettuce
1 package (5 ounces) spring mix salad greens
1 cup fresh raspberries
1 cup sliced fresh mushrooms
1/2 cup julienned red onion
1/4 cup crumbled feta cheese
1/4 cup pecan halves, toasted
2 tablespoons 100% raspberry fruit spread, melted
2 tablespoons raspberry vinegar
2 tablespoons vegetable oil
1/8 teaspoon salt
Dash pepper
In a large salad bowl, combine the first seven ingredients. In a jar with a
tight-fitting lid, combine the fruit spread, vinegar, oil, salt and pepper; shake
well. Pour over salad; toss gently to coat.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |