Skip to Content
FR
Menu

Raspberry-Lemon Salad

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Tired of plain tossed salads? Toasted almonds, fresh raspberries and lemon dressing make this one special. In 25 minutes it's all set to serve.
Created Sep 8, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1/4 cup sliced almonds
  • 6 cups loosely packed torn Boston lettuce (about 1 large head)
  • 2 cups loosely packed torn romaine lettuce (about 1/2 bunch)
  • 1/4 cup chopped fresh chives
  • 1 container (6 oz) fresh raspberries (about 1 cup)
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

Steps

  •  
    1
    Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
  •  
    2
    In small bowl, mix all dressing ingredients with wire whisk.
  •  
    3
    In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved