Three-Leaf Red & Green Salad with Raspberry-Poppyseed Dressing
| Quantity | Description |
|---|---|
| 12 oz | 8 baby spinach leaves |
| 15 oz | red leaf lettuce, torn |
| 12 oz | endive, trimmed |
| 6 each | red apples, cut lengthwise in half, then crosswise into thin slices |
| 3 cups | dried cranberries |
| 3 cups | red onions, cut into thin wedges |
| 3 cups | PURE KRAFT Raspberry Poppyseed Dressing |
| 3 cups | pecans, chopped, toasted |
| 3 cups | goat cheese, crumbled |
FOR each serving: Combine 1/4 cup (60 mL) each spinach, leaf lettuce and endive, 3/4 oz. (20 g) apples and 1 Tbsp. (15 mL) each cranberries and onions. Add 1 Tbsp. (15 mL) dressing; mix lightly.Yield : 48 servings, 1 salad (3-1/4 oz./92 g) each.
TRANSFER to serving plate or bowl; top with 1 Tbsp. (15 mL) each nuts and cheese.
Tip: Substitute green apples or pears for the red apples.
Recipe provided by Kraft