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Green Salad w/Raspberry Vinaigrette


Thursday, January 01, 2004
Appetizers-Side Dish/Vegetarian
6 servings
1 head Bibb lettuce, torn into bite-size pieces
1/2 lb spinach, torn into bite-size pieces
1 red delicious apple, unpeeled, thinly sliced
1 kiwi, peeled & thinly sliced
2 (11oz) cans mandarin oranges, drained
1/4-1/2 c fresh raspberries
1/4-1/2 c fresh blueberries
1/2 c chopped walnuts, toasted

Raspberry Vinaigrette:
1/4 c vegetable oil
2 T raspberry-flavored vinegar
2 T honey
1/4 tsp orange rind, grated
1/8 tsp salt
Combine vinaigrette ingredients into jar. Cover and shake vigorously. Chill (makes 1/3 cup).

Combine salad ingredients in large bowl. Drizzle raspberry vinaigrette over salad and toss gently. Serve immediately. Yield: 6 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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