Raspberry-Lemon Salad

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

Ingredients

Ingredients

Salad

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)

Dressing

3
tablespoons olive oil
3
tablespoons honey
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1/4
teaspoon salt

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Make this a main-course salad by adding strips of cooked chicken or smoked ham.

Honey comes in many flavors. For this recipe, choose a lightly flavored honey like clover or orange blossom, the two most common flavors.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
14%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.