Tossed Green Salad with Raspberry Vinaigrette
- In a large mixing bowl combine torn mixed greens and mushrooms. Toss lightly to mix. Divide salad among 4 salad plates.
- In a screw-top jar combine raspberry vinegar, salad oil, parsley, and sugar. Cover and shake well. Drizzle a scant 2 tablespoons of the vinaigrette over each salad. Sprinkle each salad with cheese and nuts. Makes 4 side-dish servings.
From the Test Kitchen
Prepare dressing; cover and chill up to 24 hours.
Nutrition Facts (Tossed Green Salad with Raspberry Vinaigrette)
- Per serving:
- 197 kcal ,
- 18 g fat
- (4 g sat. fat ,
- 14 mg chol. ,
- 106 mg sodium ,
- 6 g carb. ,
- 6 g pro.