Blueberry, Walnut, Red Cabbage, and Mango Salad

Makes 4 servings

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

• 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 (see tip, after step 3)

• 1. To prepare the vinaigrette, place the raspberries in a blender with the water and vinegar, and purée 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.
• 2. 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.
• 3. To serve, divide the salad among 4 bowls and pour the vinaigrette over to just coat. Top with the toasted walnuts.

Nutrients per serving:
Calories: 203
Fat: 13g
Cholesterol: 0mg
Carbohydrate: 23g
Sodium: 162mg
Protein: 3g

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.