From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Butter Lettuce with Kiwis and Raspberry Vinaigrette

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


The Greens

1 large head butter lettuce, leaves washed and dried

1 basket fresh raspberries

2 kiwis

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.

The Vinaigrette

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

Serves 6

Calories: 250 calories each

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