Ingredients

1 tablespoon chopped fresh parsley
2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
7 cups tightly packed, torn assorted greens (use 2-3 kinds of assorted colors)
1/2 cup peeled, seeded and sliced cucumber
2 tablespoons tightly packed fresh parsley sprigs
1 small carrot
1 cup fresh raspberries

Directions

In a bowl, combine chopped parsley, olive oil, raspberry vinegar, honey, Dijon mustard, salt and pepper. Stir with a wire whisk until blended. Cover and chill. Combine greens, cucumber and parsley sprigs in a large bowl; toss gently. Using a vegetable peeler, shave carrot lengthwise into thin strips and add to salad. Pour vinaigrette over salad, tossing gently to coat. Top with raspberries.

Each serving contains 55 calories, 3g fat, 111mg sodium, 0mg cholesterol, 40% calories from fat.