Barbara Lopshire of Holland, Michigan adjusted her mother-in-law’s fruity and refresing recipe to her and husband Cory's tastes.
- 2 cups torn romaine
- 1 small red pear, diced
- 1/2 cup fresh raspberries or halved strawberries
- 10 pecan halves, toasted
- 2 tablespoons dried cranberries
- 1/4 cup raspberry vinaigrette
- Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette. Yield: 2 servings.
Originally published as Summertime Raspberry Salad in Cooking for 2 Summer 2006, p26
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