Mixed Greens With Raspberry Vinaigrette

Recipe Ingredients

1 tablespoon	15ml	Fresh parsley - chopped
2 tablespoons	30ml	Chablis or other dry white wine
2 teaspoons	10ml	Olive oil
1 tablespoon	15ml	Raspberry-flavored vinegar
1 1/2 teaspoons	7.5ml	Honey
1 1/2 teaspoons	7.5ml	Dijon mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 1/2 cups	592ml	Romaine lettuce - tightly packed, torn
2 1/2 cups	592ml	Boston lettuce - tightly packed, torn
2 cups	474ml	Belgian endive - tightly packed, torn
1/2 cup	118ml	Cucumber - peeled, seeded,
		Sliced
2 tablespoons	30ml	Fresh parsley sprigs - tightly packed, torn
1 tablespoon	15ml	Carrot - shredded (small)
1 cup	237ml	Fresh raspberries

Recipe Instructions

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

Source:
Cooking Light, May 1994, page 77

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