Lettuce with Raspberry Dressing Recipe

5 1
Lettuce with Raspberry Dressing Recipe
Lettuce with Raspberry Dressing Recipe photo by Taste of Home
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Lettuce with Raspberry Dressing Recipe

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5 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

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. Yield: 6 servings (3/4 cup dressing).
Originally published as Lettuce with Raspberry Dressing in Country Woman July/August 1990, p29

Nutritional 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.

  • 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
  1. Whisk together the first five dressing ingredients; fold in raspberries. Cover and refrigerate for at least 1 hour.
  2. Place lettuce in salad bowl; add walnuts. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings (3/4 cup dressing).
Originally published as Lettuce with Raspberry Dressing in Country Woman July/August 1990, p29

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