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"I first sampled a version of this salad at a restaurant, then I experimented until I came up with a lightened-up dressing that tasted great," writes Laura Kopp of Shiocton, Wisconsin. "Raspberry juice gives a nice fruity flavor to the mixed greens. This is one of my family's favorite summer dishes, which I often serve with whole grain crusty rolls. The salad is extremely quick to toss together."
This recipe is:
Nutritional Facts 1 cup equals 151 calories, 9 g fat (3 g saturated fat), 8 mg cholesterol, 173 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Springtime Tossed Salad in
Light & Tasty
April/May 2004, p52
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