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Raspberry-Lemon Salad

Raspberry-Lemon Salad
  • 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.

No nutrition information available for this recipe
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