Sweetheart Salad Recipe

5 2 1
Sweetheart Salad Recipe
Sweetheart Salad Recipe photo by Taste of Home
Publisher Photo

Sweetheart Salad Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • RASPBERRY VINAIGRETTE:
  • 1/2 cup white wine vinegar
  • 3 tablespoon sugar
  • 1/2 cup fresh raspberries
  • 2 tablespoon water
  • 1 tablespoon vegetable oil
  • SALAD:
  • 1 medium tomato
  • Sweet red peppers
  • Assorted salad greens
  • Cherry tomatoes, halved
  • Pitted whole ripe olives

Directions

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

Nutritional Facts

2 tablespoons: 61 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 0 protein.

  • RASPBERRY VINAIGRETTE:
  • 1/2 cup white wine vinegar
  • 3 tablespoon sugar
  • 1/2 cup fresh raspberries
  • 2 tablespoon water
  • 1 tablespoon vegetable oil
  • SALAD:
  • 1 medium tomato
  • Sweet red peppers
  • Assorted salad greens
  • Cherry tomatoes, halved
  • Pitted whole ripe olives
  1. 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

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Bob User ID: 9230107 270222
Reviewed Jul. 31, 2017

"A couple of days late....Happy Birthday."

MY REVIEW
harrypotterfanatic08 User ID: 2886009 5738
Reviewed May. 8, 2008

"We made this salad in my foods class. Very Very good."

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