Recipe - Mixed Greens With Pears And Raspberries

3 tablespoon Raspberryflavored vinegar
2 tablespoon Apple juice
1 tablespoon Extravirgin olive oil
1 tablespoon Honey
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 cup Torn spinach
2 cup Torn Boston lettuce
2 cup Torn curly endive
2 cup Cubed pear, (2 medium)
1 cup Raspberries

Combine the first 6 ingredients in a small bowl; stir well with a wire
whisk.

Combine spinach, lettuce, endive, pear, and raspberries in a large bowl;
toss gently. Yield: 6 servings (serving size: 1 cup salad and about 11/2
tablespoons dressing).

Per serving: 82 Calories; 3g Fat (27% calories from fat); 1g Protein; 15g
Carbohydrate; 0mg Cholesterol; 60mg Sodium

NOTES : Divide salad among 6 individual plates, and drizzle with dressing.

Recipe by: Cooking Light, Jul/Aug 1995, page 54

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.