Lettuce with Raspberry Dressing Recipe

Lettuce with Raspberry Dressing Recipe photo by Taste of Home

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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.

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Lettuce with Raspberry Dressing Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

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

Whisk together the first five dressing ingredients; fold in raspberries. Cover and refrigerate for at least 1 hour.
Place lettuce in salad bowl; add walnuts. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings (3/4 cup dressing).

Diabetic Exchanges: One serving equals 1/2 fruit, 1 vegetable, 2 fats; also, 157 calories, 22 mg sodium, .8 cholesterol, 11 gm carbohydrate, 2 gm protein, 13 gm fat.

Originally published as Lettuce with Raspberry Dressing in Country Woman July/August 1990, p29