• 1 head Boston lettuce
  • 1 head radicchio
  • 2 heads Belgian endive
  • 2 to 3 Texas Red Grapefruit, sectioned
  • ½ pint fresh raspberries
  • mint for garnish
  • *Raspberry Vinaigrette (see recipe below)

Wash greens and pat dry. Line 4 salad plates, alternating with leaves of Boston lettuce and radiccio. Separate large leaves of Belgian endive and taper the bottom of each leaf to a V-shape. Arrange 5 endive leaves radiating from center in spoke design. Place grapefruit sections on top of endive and in between some of the endive leaves. Sprinkle about ¼ cup raspberries in the center of each plate and over greens. Garnish with mint. Serve with Raspberry Vinaigrette.

Raspberry Vinaigrette

  • 3 tablespoons raspberry vinegar
  • 2 tablespoons sugar
  • ¾ teaspoon paprika
  • ¼ teaspoon salt
  • 1/3 cup salad oil
  • 2 tablespoons chopped scallions

In small mixing bowl, combine all dressing ingredients and whisk until blended. Refrigerate any remaining dressing. Makes about 2/3 cup.

Nutrition Per Serving: Calories-250; Fat-16g; Cholesterol-0mg; Sodium-120mg; Carbohydrate-30g; Protein-3g