- 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.
- 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