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Colette & Cassi's Country Kitchen!

Raspberry Tossed Salad

9 c. torn mixed salad greens
3 c. fresh or frozen unsweetened raspberries
2 T. olive or canola oil
2 T. cider vinegar
4 tsp. sugar
1/8 tsp. salt
Dash pepper

In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds.

In a bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat.

Yield: 12 servings