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Raspberry-Lemon Salad

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By Betty Crocker Kitchens
Updated Aug 5, 2011
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    In small bowl, mix all dressing ingredients with wire whisk.
  • Step 
    3
    In 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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