Lettuce with Raspberry Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband and I have been married almost 40 years, and we have 10 children and half a dozen grandchildren. So I'm used to cooking for crowds! We live out in the country on a small acreage with a big garden. Our daughter enjoys making different kinds of vinegar, and helping her to use them up is how this recipe came about. It always draws umm-umm-good reviews when I serve it at family potlucks or with a casserole and rolls. Ingredients:
dressing: |
1/3 cup vegetable oil |
3 tablespoons sugar |
2 tablespoons raspberry vinegar |
1 tablespoon sour cream |
1-1/2 teaspoons dijon mustard |
1/2 cup fresh raspberries |
salad: |
6 cups leaf lettuce, washed, drained and chilled |
1/2 cup coarsely chopped walnuts, toasted |
Directions:
1. Whisk together the first five dressing ingredients; fold in raspberries. Cover and refrigerate for at least 1 hour.
2. Place lettuce in salad bowl; add walnuts. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings (3/4 cup dressing).
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