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
Total TimePrep: 15 min. + chilling
- 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.
Nutrition Facts2 tablespoons: 61 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 0 protein.
Originally published as Sweetheart Salad in Taste of Home February/March 1994