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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. MORE+ LESS-

By Betty Crocker Kitchens

August 5, 2011

Ingredients

Salad

1/4

cup sliced almonds

cups loosely packed torn Boston lettuce (about 1 large head)

cups loosely packed torn romaine lettuce (about 1/2 bunch)

1/4

cup chopped fresh chives

container (6 oz) fresh raspberries (about 1 cup)

Dressing

tablespoons olive oil

tablespoons honey

teaspoons grated lemon peel

tablespoons fresh lemon juice

1/4

teaspoon salt

Steps

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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.

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 Facts

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%
Potassium: 260mg; 7%
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;