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Greens With Raspberry Dressing

Yield 6 servings (serving size: 2 cup)

Ingredients

  • 1 small clove garlic, halved
  • 1 head Belgian endive (about 1/4 pound)
  • 6 cups packed torn red leaf lettuce (about 1 head)
  • 2 cups packed torn Boston lettuce (about 1 small head)
  • 1 purple onion, cut into thin vertical slices
  • 3 tablespoons raspberry or red wine vinegar
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 51
  • caloriesfromfat 46 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 5.4 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 110 mg
  • calcium 51 mg

How to Make It

  1. Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends from endive, and remove any wilted or discolored outer leaves; separate leaves. Add endive leaves, lettuces, and onion to bowl; toss gently.

  2. Combine the next 5 ingredients in a small bowl, and stir with a wire whisk until well blended. Pour over salad, and toss gently.