Wild Green Salad With Raspberry Walnut Vinaigrette

Dressing

• ½ cup soybean oil (vegetable oil)
• ½ cup raspberries, fresh
• ¼ cup walnuts, toasted
• ¼ cup balsamic vinegar
• ¼ cup water
• 3 tablespoons red onion, minced
• 2 teaspoons sugar
• ¼ teaspoon salt
• ⅛ teaspoon black pepper, ground

Wild Green Salad

• 6 cups mixed wild greens
• ¼ cup gorgonzola cheese, crumbled
• ¼ cup toasted walnuts
• ½ cup raspberries, fresh

Place all dressing ingredients in food processor or blender. Process until smooth; refrigerate. Makes 1¼ cups dressing.

Place greens in large serving bowl.  Pour ½ cup dressing over salad; toss to blend.  Sprinkle cheese, walnuts and raspberries over salad.  Serve immediately.  Makes 4 servings.

Per serving: 210 calories, 4g protein, 8g carbohydrates, 3g fiber, 20g fat, 4g sat fat, 0g trans fat, 5mg cholesterol, 160 mg sodium