Thanksgiving Green Salad
Courtesy of Whole Foods
This salad feels light but is surprisingly filling, with lots of leafy greens, dried and fresh fruit, and nuts.
1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
10 cups mesclun greens
2 medium fennel bulbs, thinly sliced
2 cups dried cranberries
8 clementines or 4 to 5 oranges, peeled and separated into segments
1 cup spiced pecans or caramelized walnuts
To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.
Using a very large salad bowl, gently toss the mesclun greens, fennel and cranberries. Add the clementines or oranges. Just before serving, add the spiced pecans and toss with just enough raspberry vinaigrette to lightly coat the greens. Serve immediately.
Per Serving: 300 calories (180 from fat), 20g total fat, 2.5g saturated fat, 0mg cholesterol, 30mg sodium, 32g carbohydrate (5g dietary fiber, 21g sugar), 3g protein
xx, The FabFitFun Team
Posted on November 20, 2012 in Recipes