Almond-Raspberry Tossed Salad Recipe

Almond-Raspberry Tossed Salad Recipe
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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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  • 10 Servings
  • Prep/Total Time: 10 min.

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.

Nutrition 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.

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

Alton Brown tosses a classic spinach salad with warm bacon vinaigrette.


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Almond-Raspberry Tossed Salad Recipe

Almond-Raspberry Tossed Salad

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