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