Directions:
- For dressing, combine vinegar and sugar in a pint glass jar. Microwave on high for 1 minute; stir. Add raspberries. Cover and let stand at room temperature for 1 hour. Refrigerate overnight. Just before serving, add water and oil; shake well.
- Make a tomato rose by taking a sharp knife and slowly peeling a continuous strip around tomato, keeping the peel in one piece. Turn the tomato skin in on itself, forming a rose. With a small heart shaped metal cutter, cut out hearts from red peppers. Place salad greens on a serving platter; place tomato rose in the center and surround with red pepper hearts, cherry tomatoes and olives. Serve dressing with salad. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.99 Kcal (205 kJ) | ||
| Calories from fat | 21.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 4% | |
|---|---|---|---|
| Sodium | 2.9mg | 0% | |
| Potassium | 71.91mg | 2% | |
| Total Carbs | 6.05g | 2% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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