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Raspberry Tossed Salad

Source of Recipe

Taste of Home Magazine – K. Sullivan; FL
WW Points
Exchanges
Serves: 12

9 c. torn mixed salad greens
3 c. fresh or frozen unsweetened raspberries, ‘divided’
2 T. olive or canola oil
2 T. cider vinegar
4 tsp. sugar
1/8 tsp. salt
Dash pepper

In a large salad bowl, gently combine the salad greens and 2-3/4 c. raspberries. Mash remaining berries, strain, reserving juice and discarding seeds.

In a bowl, whisk raspberry juice and remaining ingredients. Drizzle over salad; gently toss to coat..

One 3/4-cup serving equals: 47 calories…3 gm fat (trace saturated)…0 cholesterol…32 mg sodium…6 gm carbohydrate…3 gm fiber…1 gm protein ++++ Exchanges: 1 vegetable…1/2 fat ++++ WWP: 1.3