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Spring Greens with Raspberry Vinaigrette |
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Serves: 4 Print this RecipeIts easy to combine salad dressing ingredients in a jar rather than whisking in a bowl. The dressing blends easily, with less mess and effort . . . and you can store any unused dressing in same jar. 1 ounce sliced almonds (1\3 cup) 1\4 cup raspberry vinegar 3 tablespoons honey 1\4 teaspoon ground ginger (optional) 1\4 teaspoon ground cinnamon 1\4 teaspoon salt 4 cups prepackaged spring greens 1 cup mandarin oranges or sliced strawberries or blueberries 1. Heat a 12-inch nonstick skillet over medium-high heat. Add almonds and cook 4 minutes or until just beginning to turn golden, stirring frequently. Remove from heat and cool completely. 2. Meanwhile, in a jar, combine vinegar, honey, ginger, cinnamon, and salt. Cover with lid and shake vigorously until well blended. 3. Place greens in a salad bowl, add salad dressing, and toss gently. Top with fruit and almonds and serve immediately. EXCHANGES Carbohydrate 1 1/2 Fat 1/2 NUTRITION FACTS Calories 117(Calories from Fat 35) Total Fat 4 g Saturated Fat 0 g Cholesterol 0 mg Sodium 156 mg Total Carbohydrate 21 g Dietary Fiber 2 g Sugars 17 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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