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2 tablespoons olive oil |
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1/3 cup water |
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3/4 cup raspberry vinegar |
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1 tablespoon orange juice |
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3/4 teaspoon finely minced garlic |
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Salt to taste |
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Pepper to taste |
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8 cups loosely packed, torn mixed salad greens (12 oz.) |
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1 1/2 cups fresh or frozen (no sugar added) raspberries |
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1 tablespoon chopped green onion with top |
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6 hard-cooked eggs, quartered |
In jar with tight-fitting lid, shake together oil, water, vinegar, orange juice, garlic and seasonings. Set aside while preparing salad or refrigerate.
Place salad greens in large bowl. Add raspberries, onions, and eggs. Shake dressing again; pour over salad. Gently toss until ingredients are evenly coated with dressing. |
