Recipe - Mixed Greens With Raspberry Vinaigrette

1 tablespoon Chopped fresh parsley
2 tablespoon Chablis or other dry white
wine
2 teaspoon Olive oil
1 tablespoon Raspberryflavored vinegar
1 One half teaspoon Honey
1 One half teaspoon Dijon mustard
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 One half cup Tightly packed torn romaine
lettuce
2 One half cup Tightly packed torn Boston
lettuce
2 cup Tightly packed torn Belgian
endive
One half cup Peeled, seeded and cut or sliced up
cucumber
2 tablespoon Tightly packed fresh parsley
sprigs
1 small Carrot
1 cup Fresh raspberries

Combine first 8 ingredients in a bowl; stir with a wire whisk until
blended. Cover and chill.

Combine romaine lettuce and next 4 ingredients in a large bowl; toss
gently. Using a vegetable peeler, shave carrot lengthwise into thin strips,
and add to salad. Yield: 4 servings (serving size: 2 cups).

Per serving: 72 Calories; 3g Fat (33% calories from fat); 2g Protein; 11g
Carbohydrate; 0mg Cholesterol; 108mg Sodium

NOTES : Pour vinaigrette over salad, tossing gently to coat. Top with
raspberries.

Recipe by: Cooking Light, May 1994, page 77

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