Summertime Raspberry Salad
Barbara Lopshire of Holland, Michigan adjusted her mother-in-law’s fruity and refresing recipe to her and husband Cory's tastes.
Total TimePrep/Total Time: 10 min.
- 2 cups torn romaine
- 1 small red pear, diced
- 1/2 cup fresh raspberries or halved strawberries
- 10 pecan halves, toasted
- 2 tablespoons dried cranberries
- 1/4 cup raspberry vinaigrette
- Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette.
Nutrition Facts1 each: 183 calories, 10g fat (0 saturated fat), 0 cholesterol, 324mg sodium, 26g carbohydrate (16g sugars, 6g fiber), 2g protein.
Originally published as Raspberry Salad in Cooking for 2 Summer 2006