Recipe - Greens With Raspberry Dressing

1 small Clove garlic, halved
1 Head Belgian endive, (1/4
pound)
6 cup Packed torn red leaf
lettuce, (1 head)
2 cup Packed torn Boston lettuce,
(1 small head)
1 Purple onion, cut into thin
vertical slices
3 tablespoon Raspberry or red wine
vinegar
1 tablespoon Water
1 tablespoon Olive oil
One fourth teaspoon Salt
1/8 teaspoon Pepper

Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends
from endive, and remove any wilted or discolored outer leaves; separate
leaves. Add endive leaves, lettuces, and onion to bowl; toss gently.

Combine the next 5 ingredients in a small bowl, and stir with a wire whisk
until well blended. Pour over salad, and toss gently. Yield: 6 servings
(serving size: 2 cups).

Per serving: 71 Calories; 3g Fat (33% calories from fat); 4g Protein; 9g
Carbohydrate; 0mg Cholesterol; 129mg Sodium

Recipe by: Cooking Light, June 1994, page 74

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.