Dressing:
2 tablespoons raspberry vinegar
2 1/2 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 teaspoon honey
1 teaspoon sesame oil
Salad:
4 cups red or green leaf lettuce, washed, dried and torn into pieces
1 1/2 cups curly endive or escarole, washed, dried and torn into pieces
1 1/2 cups radicchio, washed, dried and torn into pieces
1 cup diced pear
2 ounces feta cheese, crumbled
1/3 cup sliced black olives
Prepare the dressing: In a small bowl, whisk together the vinegar, olive oil, garlic, honey and sesame oil; set aside. Make the salad: In a serving bowl, combine leaf lettuce, curly endive, radicchio, pears, feta and olives. Pour dressing over; toss gently to coat. Serve immediately. 4 servings.
Nutritional Information per serving:
Calories: 128, Fat: 9 g, Carbohydrate: 10 g, Fiber: 2 g, Protein: 3 g, Sodium: 144 mg, Cholesterol: 9 mg
Diabetic Exchanges: 1/2 Fruit, 2 Fat
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