2cupsraspberriesreserving 2 tablespoons for dressing
1/4cupdried cranberries
2tablespoonschopped chives
Dressing
2/3cupred wine vinegar
3/4cupolive oil
2tablespoonsraspberries
2-3tablespoonshoney
2teaspoonsDijon mustard
1/2teaspoondried basil
1tablespoonminced fresh parsley
Instructions
In a large bowl, combine salad ingredients. Blend dressing ingredients in blender. Toss greens and berries with dressing and serve immediately.
Notes
Per Serving: 296 Calories; 27g Fat; 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.SERVING SUGGESTION: Serve this pretty salad with open faced melted cheese croissants. Using whole wheat croissants, slice them down the middle, add whatever sliced cheese you have laying around the fridge and broil the croissants till hot and bubbly. Or serve croissants with cold sliced cheese if the weather is too hot and skip the broiling