Almond-Raspberry Tossed Salad Recipe
Almond-Raspberry Tossed Salad Recipe photo by Taste of Home
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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 each: 140 calories, 6g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 2g protein.


  1. 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.
Originally published as Almond-Raspberry Tossed Salad in Quick Cooking July/August 2000, p31

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nhatalsky User ID: 1457645 55857
Reviewed Apr. 5, 2010

"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!"

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