Green Salad with Ratberry Dressing
Bone-shaped croutons are a fun way to scare up conversation, but any spooky shape will do.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 208 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 200 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 11% |
| vit A | 12% |
| vit C | 17% |
| folate | 34% |
-
8 cups (2 L) torn mixed greens
1 cup (250 mL) alfalfa sprouts
1/4 cup (50 mL) sunflower seeds or pumpkin seeds
Ratberry dressing:
1/2 cup (125 mL) fresh or thawed raspberries
1/3 cup (75 mL) vegetable oil
3 tbsp (50 mL) red wine vinegar
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
Bone Croutons:
8 slices white bread
2 tbsp (25 mL) vegetable oil
Preparation:
Ratberry dressing: In food processor, purée together raspberries, oil, vinegar, honey, salt and pepper. Strain through fine sieve; set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Bone Croutons: Using 4-inch (10 cm) bone-shaped cookie cutter, cut 3 bones from each slice of bread. Arrange on rimmed baking sheet; brush with oil. Broil, turning once, until golden, about 4 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)
In serving bowl, toss greens with dressing; sprinkle with sprouts and sunflower seeds. Scatter bones over top.
Source
Canadian Living Magazine: November 2005
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