SALAD W/ RASPBERRY VINEGR.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

2 heads Romaine lettuce

1/3 of large bag Spring Mix

1 cup Cran-raisins

1 small container of strawberries - sliced

1 cup sugared pecans

RASPBERRY VINAIGRETTE

1/3 cup Raspberry vinegar

1 cup canola oil

1/2 cup sugar

1/4 tsp. salt

2 tsp. minced white onions (fresh)

1 tbls. poppy seeds

In a blender, combine everything but oil and poppy seeds. While ending on low, drizzle in oil - very slowly.  Remove from blender and stir in poppy seeds.  (dressing will turn gray if poppy seeds are added in blender.)

Toss with mixed green, strawberries, cran-raisins and sugared pecans. Optional : Can also add Mandarin oranges or pears to greens.

Serves approx 15

SUGARED PECANS:

 in a sauté’ pan, melt 2 Tbls. butter.  Add pecans: toss to coat well.  Sauté for a couple of minutes, remove from heat and toss with 3 Tbls. of sugar.  Spread over cookie sheet:  bake at 375 for 10 minutes.  Remove nuts from oven and set aside until serving salad.