A variety of salad greens are tossed with a raspberry, mustard dressing.
| 1 |
|
cup fresh raspberries* |
| 1 |
|
tablespoon red wine vinegar |
| 2 |
|
tablespoons olive or vegetable oil |
| 1 |
|
tablespoon sugar |
| 2 |
|
teaspoons stone-ground mustard |
| 6 |
|
cups mixed salad greens |
Mash raspberries in medium bowl with fork until smooth. Add vinegar; gradually add oil. Stir in sugar and mustard.
To serve, place salad greens in large bowl. Add dressing; toss lightly.
*Substitute 1 cup individually quick frozen raspberries, thawed.
TIP:Raspberry dressing can be made ahead and stored in tightly covered container.
