Lettuce with Raspberry Dressing

Name: Lettuce with Raspberry Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 servings (3/4 cup dressing).
Ingredients: DRESSING:; 1/3 cup vegetable oil; 3 tablespoons sugar; 2 tablespoons raspberry vinegar; 1 tablespoon sour cream; 1-1/2 teaspoons Dijon mustard; 1/2 cup fresh raspberries; SALAD:; 6 cups leaf lettuce, washed, drained and chilled; 1/2 cup coarsely chopped walnuts, toasted

My husband and I have been married almost 40 years, and we have 10 children and half a dozen grandchildren. So I'm used to cooking for crowds! We live out in the country on a small acreage with a big garden. Our daughter enjoys making different kinds of vinegar, and helping her to use them up is how this recipe came about. It always draws umm-umm-good reviews when I serve it at family potlucks or with a casserole and rolls.

Ingredients

DRESSING:
1/3 cup vegetable oil
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon sour cream
1-1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries
SALAD:
6 cups leaf lettuce, washed, drained and chilled
1/2 cup coarsely chopped walnuts, toasted

Directions

Whisk together the first five dressing ingredients; fold in raspberries. Cover and refrigerate for at least 1 hour.
Place lettuce in salad bowl; add walnuts. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 157 calories, 13g fat (0 saturated fat), 1mg cholesterol, 22mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.

Originally published as Lettuce with Raspberry Dressing in Country Woman July/August 1990