Almond-Raspberry Tossed Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My husband and I helped prepare this summery salad for a weekend retreat. The recipe served 60 to 80 people, so I modified it to use at home. The sweet-tart dressing is wonderful over romaine with toasted almonds and fresh raspberries. -Jennifer Long, St. Peters, Missouri Ingredients:
8 cups torn romaine |
1 cup fresh raspberries |
1/2 cup sliced almonds, toasted |
1/2 cup seedless raspberry jam |
1/4 cup white wine vinegar |
1/4 cup honey |
2 tablespoons plus 2 teaspoons vegetable oil |
Directions:
1. In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
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