Queen-of-Hearts Salad Recipe

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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.

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Queen-of-Hearts Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

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

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.
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.

Originally published as Queen-of-Hearts Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p190