Wednesday, May 26, 2010

Raspberry Salad

2 cups torn romaine
1 small red pear, diced
1/2 cup fresh raspberries or halved strawberries
10 pecan halves, toasted
2 tablespoons dried cranberries
1/4 cup raspberry vinaigrette
Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette. Yield: 2 servings.

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