2 tablespoons raspberry vinegar
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon water
1 1/2 teaspoons chopped fresh mint
1 ½ tablespoons sugar
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
5 cups mixed salad greens
3/4 cup diced fennel bulb
2 cups quartered strawberries
1/4 cup (1 ounce) crumbled feta cheese
¼ cup pecans, candied
In a small bowl, whisk together the first 7 ingredients. Add oil in a steady stream, whisking constantly, until combined.
Mix greens, fennel, and strawberries. Toss salad with dressing, top with pecans and cheese.
To candy the pecans: melt 1 tablespoon margarine in microwave. Add 2 tablespoons brown sugar and stir well. Add pecans and stir; microwave for 2 minutes, stirring every 30 seconds. Spread pecans on parchment or wax paper and let cool.
Yield: 4 servings About 150 calories; 9 grams fat
Barbra Crumpacker, RD, LD Cookalulu.com