Almond raspberry tossed salad is a summery salad for a weekend retreat. The recipe served 60 to 80 people, so I modified it to use at home. The sweet-tart dressing is wonderful with toasted almonds and fresh raspberries. From Jennifer Long of St. Peters Missouri.
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons plus 2 teaspoons vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients;
cover and process until smooth. Serve with salad. Yield: 10 servings.
|Almond raspberry tossed salad|