Raspberry Lemon Salad

raspberry_lemon_salad_2

I read a tweet last week by @prodigalsam: “salads would be way better if they were ice cream”. Haha! I loved it! I admit my tongue craves sweets all the time. Literally. But my body craves salad and sometimes I let my body win. I figure either way, I win! Ha!

 

Salad:

8 c chopped lettuce (Boston, romaine, leafy, iceberg)

1 c fresh raspberries

¼ c chopped fresh chives

¼ c sliced almonds, toasted*

 

Dressing:

3 T olive oil

3 T honey

2 t lemon zest

2 t fresh lemon juice

¼ t salt

 

In large bowl, mix lettuce and chives. In smaller bowl, whisk together dressing ingredients. Toss dressing with salad. Add raspberries and almonds and toss lightly. Serve immediately.

 

*To toast almonds, spread thin on baking sheet and bake at 350°F for 8-10 minutes, stirring every few minutes.

 

Source: Betty. Betty Crocker.

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2 Responses to Raspberry Lemon Salad

  1. Amy DeMordaunt says:

    Just stocked up on slivered almonds to make one of your other amazing salads, so now just some yummy raspberries and chives and we are good to go :)

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