Tangy Raspberry Salad
This makes a lovely vegetarian entrée salad for a luncheon or light supper.
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
- In jar with tight-fitting lid, shake together oil, water, vinegar, orange juice, garlic and seasonings. Set aside while preparing salad or refrigerate.
- 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.