1 large head butter lettuce, leaves washed and dried
1 basket fresh raspberries
Divide lettuce leaves among six salad plates. Adorn each plate with several slices of kiwi, and divide the berries evenly among them. Dress with the vinaigrette, below.
1/2 c. water
1 T. honey or agave
1/2 T. arrowroot
1/4 c. raspberry vinegar
1/4 t. stone ground mustard
Combine water, honey and arrowroot in a small sauce pan and cook over low heat to thicken. Whisk vinegar and mustard into dressing and mix well. Chill before using.
Nutritional Information: per serving
Calories: 250 calories each