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Almond-Raspberry Tossed Salad Recipe

Almond-Raspberry Tossed Salad Recipe photo by Taste of Home

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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

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Almond-Raspberry Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 10 Servings

10 10

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

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.

Nutritional Facts 1 serving (1 each) equals 140 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 4 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Almond-Raspberry Tossed Salad in Quick Cooking July/August 2000, p31

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Almond-Raspberry Tossed Salad

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(1-1) of 1 reviews

Reviewed on Apr. 05, 2010 by nhatalsky

I just made this for Easter dinner, and it was a great beginning to the meal! I made everything as suggested, and the only thing I added was crumbled bleu cheese to top off the salad. SO yummy!!! I also made the dressing the night before, and it kept very well in the refrigerator overnight. I think you could easily made a main dish recipe out of this by adding grilled chicken, too! This is a keeper!