Tangy Raspberry Salad

This makes a lovely vegetarian entrée salad for a luncheon or light supper.

Recipe Ingredients:

2 tablespoons olive oil
1/3 cup water
3/4 cup raspberry vinegar
1 tablespoon orange juice
3/4 teaspoon finely minced garlic
Salt to taste
Pepper to taste
8 cups loosely packed, torn mixed salad greens (12 ounces)
1 1/2 cups fresh or frozen (no sugar added) raspberries
1 tablespoon chopped green onion with top
6 large hard-boiled eggs, quartered

Cooking Directions:

1. In jar with tight-fitting lid, shake together oil, water, vinegar, orange juice, garlic and seasonings. Set aside while preparing salad or refrigerate.
2. Place salad greens in large bowl. Add raspberries, onions, and eggs. Shake dressing again; pour over salad. Gently toss until ingredients are evenly coated with dressing.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.