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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make Ahead. In this salad, ruby raspberry vinaigrette blankets light and dark greens flecked with orange sections and sliced almonds. Ingredients:
1 cup water |
3/4 cup fresh raspberries |
3 tablespoons sugar |
1 tablespoon cornstarch |
2 tablespoons lemon juice |
2 tablespoons rice vinegar |
2 tablespoons dry white wine |
1 tablespoon vegetable oil |
5 cups loosely packed boston lettuce leaves (about 1/2 pound) |
3 cups loosely packed watercress sprigs |
2 cups fresh orange sections |
4 teaspoons sliced almonds, toasted |
Directions:
1. Combine first 8 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Pour mixture through a wire-mesh strainer into a small bowl or jar, pressing mixture against sides of strainer with back of spoon; discard seeds and pulp. Cover and chill.
2. Arrange lettuce leaves evenly on 6 salad plates; arrange watercress sprigs and orange sections evenly over lettuce. Drizzle 1/4 cup raspberry mixture over each salad; sprinkle evenly with almonds.
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