1 tablespoon red wine vinegar
2 tablespoons olive or vegetable oil
1 tablespoon sugar
2 teaspoons stone-ground mustard
6 cups mixed salad greens
Mash raspberries in medium bowl with fork until smooth. Add vinegar; gradually add oil. Stir in sugar and mustard. To serve, place salad greens in large bowl. Add dressing; toss lightly.
Makes 6 servings.
*Substitute 1 cup individually quick frozen raspberries, thawed.
Tip:
The raspberry dressing can be made ahead and stored in tightly covered container.