{soups-salads-and-salad-dressings} Almond-Raspberry Tossed Salad Recipe

 

Almond-Raspberry Tossed Salad Recipe


My husband and I helped prepare this summery salad for a weekend retreat. The recipe served 60 to 80 people, so I modified it to use at home. The sweet-tart dressing is wonderful over romaine with toasted almonds and fresh raspberries. -Jennifer Long, St. Peters, Missouri

This recipe is:

Contest Winning

Quick



    Prep/Total Time: 10 min.
    Yield: 10 Servings


Ingredients

    8 cups torn romaine
    1 cup fresh raspberries
    1/2 cup sliced almonds, toasted
    1/2 cup seedless raspberry jam
    1/4 cup white wine vinegar
    1/4 cup honey
    2 tablespoons plus 2 teaspoons vegetable oil


Directions

    In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 140 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 4 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.



Originally published as Almond-Raspberry Tossed Salad in Quick Cooking July/August 2000, p31




             Beth Layman  :)


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