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Sweetheart Salad

 Sweetheart Salad
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
6 ServingsPrep: 15 min. + chilling


  • 1/2 cup white wine vinegar
  • 3 tablespoon sugar
  • 1/2 cup fresh raspberries
  • 2 tablespoon water
  • 1 tablespoon canola oil
  • SALAD:
  • 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.

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Sweetheart Salad (continued)

Nutritional Facts: 1 serving (2 tablespoons) equals 61 calories, 2 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 10 g carbohydrate, 1 g fiber, trace protein.