RASPBERRY-LEMON SALAD

Raspberry-Lemon Salad image

Tired of plain tossed salads? Toasted almonds, fresh raspberries and lemon dressing make this one special. In 25 minutes it's all set to serve.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

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Ingredients

1/4 cup sliced almonds
6 cups loosely packed torn Boston lettuce (about 1 large head)
2 cups loosely packed torn romaine lettuce (about 1/2 bunch)
1/4 cup chopped fresh chives
1 container (6 oz) fresh raspberries (about 1 cup)
3 tablespoons olive oil
3 tablespoons honey
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Steps:

Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
In small bowl, mix all dressing ingredients with wire whisk.
In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 11 g, TransFat 0 g