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.
Raspberry-Lemon Salad
- Prep Time 25 min
- Total 25 min
- Servings 6
- Ingredients 10
Ingredients
Salad
- 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)
Dressing
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
-
Step1Sprinkle 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.
-
Step2In small bowl, mix all dressing ingredients with wire whisk.
-
Step3In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.
Nutrition
150
Calories
9g
Total Fat
2g
Protein
15g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 105mg
- 4%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 11g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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