Fruit 'N' Feta Tossed Salad

SUBMITTED BY: Debbie Blackburn

"'This is an adaptation of a salad I tasted at a restaurant. The combination of cheese and apples is delicious,' says Debbie Blackburn of Camp Hill, Pennsylvania. 'I came up with the dressing recipe, which has a fruity flavor and creamy texture.'"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

CREAMY RASPBERRY VINAIGRETTE:
1 (10 ounce) package frozen sweetened raspberries, thawed
1 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
1/2 teaspoon dried tarragon
SALAD:
9 cups torn mixed salad greens
1 1/2 cups shredded carrots
2 Red Delicious apples, chopped
1 Golden Delicious apple, cored and chopped
3/4 cup crumbled feta cheese

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DIRECTIONS

Strain raspberries, reserving juice; discard seeds and pulp. In a small bowl, whisk the yogurt, vinegar, tarragon and raspberry juice until smooth. In a large bowl, toss the salad greens, carrot and apples. Sprinkle with feta cheese. Serve with dressing.

Nutritional Analysis: One serving (1 cup salad with 2 tablespoons dressing) equals 94 calories, 2 g fat (2 g saturated fat), 10 mg cholesterol, 126 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

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