Blueberry, Walnut, Red Cabbage, and Mango Salad

(Serves 4)

For the vinaigrette
6 ounces fresh raspberries
1/3 cup water
1/4 cup champagne wine vinegar
1/3 cup extra-virgin olive oil

For the salad
1 head butter lettuce, leaves separated
1/4 head red cabbage, thinly sliced
4 ounces fresh blueberries
1 mango, peeled and diced
4 tablespoons walnut halves, toasted

To prepare the vinaigrette, place the raspberries in a blender with the
water and vinegar, and puree until smooth. With the blender running on low
speed, pour in the olive oil slowly, until the mixture is somewhat thick and
creamy. Check the seasoning and add salt as needed. If the raspberries are not
sweet, you may need to add some sugar to balance the tart flavors. Strain
to remove any seeds. Chill in the refrigerator until ready to use.
Wash the lettuce in cold water and dry it between paper towels. Place the
lettuce and the washed cabbage in a bowl with the blueberries and mango
and mix thoroughly.
To serve, divide the salad among 4 bowls and pour the vinaigrette over to
just coat. Top with the toasted walnuts.

Tip: To toast the walnuts, preheat the oven to 350 F. Spread the walnuts on
a baking sheet in a single layer. Bake for 10 to 12 minutes or until lightly
browned.

Nutrients per serving calories 203; protein 3g; carbohydrates 23g; fat 13g
(saturated fat 2g); cholesterol 0mg; sodium 162mg

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