Baby Lettuce Salad with Tart Raspberry Vinaigrette
Yield
4 servingsPrep
10 minCook
?Ready
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
raspberry vinegar
|
|
| 2 | tablespoons |
lamb, stock
|
* |
| 1 | dash |
black pepper
to taste |
*
|
| 1 | teaspoon |
oregano
chopped |
|
| 1 | teaspoon |
chives
chopped |
|
| 4 | cups |
lettuce
baby leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
raspberry vinegar
|
|
| 3E+1 | ml |
lamb, stock
|
* |
| 1 | dash |
black pepper
to taste |
*
|
| 5 | ml |
oregano
chopped |
|
| 5 | ml |
chives
chopped |
|
| 946 | ml |
lettuce
baby leaves |
*
|
Directions
Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible. Toss with baby lettuce and serve.
