This makes a lovely entree salad for lunch or a light supper.

Tangy Raspberry Salad

2 tablespoons olive oil
1/3 cup water
3/4 cup raspberry vinegar
1 tablespoon orange juice
3/4 teaspoon finely minced garlic
Salt to taste
Pepper to taste
8 cups loosely packed, torn mixed salad greens (12 ounces)
1 1/2 cups fresh or frozen (no sugar added) raspberries
1 tablespoon chopped green onion with top
6 large hard-cooked eggs, quartered

1. In jar with tight-fitting lid, shake together oil, water, vinegar, orange juice, garlic and seasonings. Set aside while preparing salad or refrigerate.
2. Place salad greens in large bowl. Add raspberries, onions, and eggs. Shake dressing again; pour over salad. Gently toss until ingredients are evenly coated with dressing.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.