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.
cup sliced almonds
cups loosely packed torn Boston lettuce (about 1 large head)
cups loosely packed torn romaine lettuce (about 1/2 bunch)
cup chopped fresh chives
container (6 oz) fresh raspberries (about 1 cup)
tablespoons olive oil
teaspoons grated lemon peel
tablespoons fresh lemon juice
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.
In small bowl, mix all dressing ingredients with wire whisk.
In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.