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.

Ingredients

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

Method

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.