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Papaya Salad with Raspberry Vinaigrette Recipe
|Raspberry vinegar||3 Tablespoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Boston lettuce head||1 Small|
|Ripe papaya||1 Large, peeled and seeded|
|Carrots||2 , scraped|
Serving size: Complete recipe
Calories 1043 Calories from Fat 674
% Daily Value*
Total Fat 76 g117.4%
Saturated Fat 3.9 g19.4%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 513 mg21.4%
Total Carbohydrates 92 g30.7%
Dietary Fiber 19.3 g77.2%
Sugars 53.4 g
Protein 8 g16.3%
Vitamin A 686.4% Vitamin C 826.6%
Calcium 28.8% Iron 17.7%
*Based on a 2000 Calorie diet
Layer washed lettuce leaves on 4 salad plates.
Slice the papaya and divide among the plates.
Coarsely grate the carrots and heap some on each plate.
Shake the salad dressing in its closed jar.
Spoon 2 tablespoons of dressing over each plate, stirring each time to recombine the vinegar and oil evenly.
Garnish with fresh raspberries, if desired.