Raspberry-Lemon Salad

Raspberry-Lemon Salad

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 105mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
    • Sugars 11g),
  • Protein 2g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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