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Raspberry Vinaigrette Salad: Submitted by: | Date Added: 13 Sep 2011
Listed in: Salads

1 pounds Belgian endive
2 cups mixed baby salad greens rinsed and crisped
1 dozen cherry tomatoes halved
cup red onion chopped
1 cup raspberries rinsed
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 teaspoons Dijon mustard
salt to taste
pepper to taste

Cooking Instructions

1) Rinse endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into -inch wide slices and place in a bowl. Add salad greens, tomatoes, onion, and cup raspberry vinaigrette; mix gently.

2) Soybeans can be fresh or frozen. If unshelled, you'll need about 1 cup of soybeans in pods.

Tome Dowling; Rancho Bernardo Inn, California

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