Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 1/2 cups gourmet salad greens
- 1/3 cup canned mandarin orange slices
- 2 tablespoons chopped red onion
- 1 tablespoons raisins
- 1 tablespoon bottled low-fat balsamic vinaigrette
Directions[]
- Arrange greens on each of 6 plates.
- Top each serving with orange slices, red onion, and raisins
- Drizzle each serving with balsamic vinaigrette
Yield: 6 servings