Papaya Salad with Raspberry Vinaigrette
|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|
Combine the raspberry vinegar, oil, salt, and pepper in a small jar.
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.