The lightly sweet raspberry flavor of the vinaigrette really dresses up this salad. It's a lovely ruby color perfect to serve someone special or just for yourself. —Marcy Cella, L'Anse, Michigan
- RASPBERRY VINAIGRETTE:
- 1/2 cup white wine vinegar
- 3 tablespoon sugar
- 1/2 cup fresh raspberries
- 2 tablespoon water
- 1 tablespoon canola oil
- 1 medium tomato
- Sweet red peppers
- Assorted salad greens
- Cherry tomatoes, halved
- Pitted whole ripe olives
- For dressing, combine vinegar and sugar in a pint glass jar. Microwave on high for 1 minute; stir. Add raspberries. Cover and let stand at room temperature for 1 hour. Refrigerate overnight. Just before serving, add water and oil; shake well.
- Make a "tomato rose" by taking a sharp knife and slowly peeling a continuous strip around tomato, keeping the peel in one piece. Turn the tomato skin in on itself, forming a rose. With a small heart shaped metal cutter, cut out hearts from red peppers. Place salad greens on a serving platter; place tomato rose in the center and surround with red pepper hearts, cherry tomatoes and olives. Serve dressing with salad. Yield: 6 servings.
Originally published as Sweetheart Salad in Taste of Home February/March 1994, p35
Reviews for Sweetheart Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 8, 2008
"We made this salad in my foods class. Very Very good."