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MIXED GREENS WITH RASPBERRY DRESSING
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Raspberry Dressing |
Salad |
| 1/3 cup oil | 1 cup torn romaine lettuce |
| 3 Tablespoons sugar | 1 cup torn green leaf lettuce |
| 2 Tablespoons raspberry vinegar | 1 cup torn butterhead or Boston lettuce |
| 1 Tablespoon sour cream | 1/2 cup walnuts, chopped |
| 1 1/2 teaspoons Dijon mustard | |
| 8 1/2 oz. can artichoke hearts, halved | |
| 1/2 cup fresh raspberries or frozen without syrup, thawed | |
| In small bowl,
combine all dressing ingredients except raspberries and artichoke hearts;
blend well using wire whisk. Fold in artichoke hearts and raspberries.
Refrigerate at least 1 hour to blend flavors. Arrange all salad ingredients except walnuts on 4 individual salad plates. Drizzle dressing over salad; sprinkle with walnuts. Garnish with fresh raspberries, if desired. Or, add dressing to greens and toss gently. 4 servings |
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