Recipe - Mixed Greens With Raspberry-Coriander Vinaigrette

5 cup Mixed greens
Three fourths cup Dried apples; chopped
Salt and black pepper; to
taste

RASPBERRYCORIANDER
VINAIGRETTE
1 cup Frozen raspberries; pureed
1 teaspoon Red wine vinegar
3 Sprigs cilantro; chopped
One fourth teaspoon Sugar
2 tablespoon Salad oil

ADVANCE PREP: Tear greens into bitesized pieces and wash, then dry
thoroughly and place in resealable plastic bag. Place apples in separate
bag. Combine all dressing ingredients in an airtight container. Refrigerate
the greens and the vinaigrette until needed.

PREP: Mix greens with apples; toss with One fourth cup vinaigrette. Season with
salt and pepper, divide among 4 plates and serve.

Per serving: 71 calories, 25 percent fat (2 grams), 69 percent
carbohydrate, 6 percent protein.

See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner,
Ph.D., R.D., a highperformance nutritionist and author of The Be
Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

edited for eatlf cookbooks by kitpath 98Feb

Notes: See also MENU HiCarb: Overnight in the Mountains. Includes
Makeahead instructions. Mix up this tartsweet dressing the day before,
then toss everything together just before serving.

Recipe by: SHAPE Cooks 1998

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998