2 Tbsp. raspberry-flavored vinegar
1/4 cup fat-free, reduced-sodium chicken broth
2 Tbsp. extra virgin olive oil
1 tsp. mild-flavored honey
1/2 tsp. dried mint leaves
6 cups torn, mixed salad greens
1 cup watercress, stems trimmed and chopped
1/2 cup red onion, very thinly sliced
1 fresh peeled, chopped orange or 1 can (11 oz.)
mandarin orange sections, drained
2 oz. crumbled reduced-fat feta cheese
To make dressing, blend vinegar, broth, oil, honey and mint at low speed until combined. Transfer to jar with tight lid; refrigerate until needed (up to 3 days). For salad, in large bowl, toss mixed greens, watercress, onion and orange. Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly. Sprinkle crumbled feta over top and serve.
Makes 7 servings. Per serving: 82 calories, 5 g. total fat (1 g. saturated fat), 8 g. carbohydrates, 3 g. protein, 2 g. dietary fiber, 143 mg. sodium.