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Raspberry-Lemon Salad

Name: Raspberry-Lemon Salad
Prep time: 25 min
Total time: 25 min
Yield: 6
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

Prep 25 min
Total 25 min
Servings 6

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.

September 8, 2011

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.