 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Red raspberries and heart-shaped croutons make this salad from our Test Kitchen perfect for Valentine's Day. The creamy dressing hints of Dijon and lemon. Ingredients:
2 slices whole wheat bread |
4-1/2 teaspoons butter, melted |
1/4 teaspoon garlic powder |
1/4 teaspoon dill weed |
1/8 teaspoon salt |
3 cups torn salad greens |
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and quartered |
1/2 cup fresh raspberries |
dressing: |
1 tablespoon sugar |
2-1/2 teaspoons lemon juice |
1-1/2 teaspoons tarragon vinegar |
Directions:
1. For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter. In a bowl, combine butter, garlic powder, dill and salt. Add the bread hearts; toss to coat. Place in a single layer on a baking sheet. Bake at 400° for 3 minutes on each side.
2. On two salad plates, arrange the greens, artichokes, raspberries and croutons. In a bowl, combine sugar, lemon juice, vinegar and salt. Add mustard, garlic and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately. Yield: 2 servings.
|
|