Confetti Tossed Salad


15 oz. Italian Blend or Spring Mix salad greens

1 pkg. (16 oz.) Krrrrisp Kraut or Silver Floss Sauerkraut, lightly
rinsed, excess moisture squeezed out

2 cans (11 oz. each) mandarin oranges, drained

11/2 cups dried cranberries

1 medium apple, cored and diced

1 cup fresh raspberries

1 cup pecan pieces

1/3 cup extra-sharp fat-free shredded cheddar cheese

3 Tbsp. extra-virgin olive oil

2 Tbsp. cider vinegar

2 Tbsp. seedless raspberry jam, softened in microwave

1/2 cup frozen (whole) raspberries, thawed, with juice

1/8 tsp. pepper


In large salad bowl, toss greens and sauerkraut together. Top with
oranges, cranberries, apple, fresh raspberries, pecans and cheese. For
the dressing, blend together, in a small bowl or food processor, olive
oil, vinegar, jam, thawed raspberries and pepper. Drizzle a few
tablespoons of the dressing over the salad for moistness and color;
serve remainder on the side. Garnish with fresh raspberries.