Spring Salad with Raspberries and Pine Nuts
From Recipes
Jump to navigationJump to search
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | n/a |
| Source | Star Tribune |
| Yield / serves | 2 (as entree), 4 as side |
| Rating | Yummy! |
Ingredients
- 1/2 c fresh raspberries, divided
- 2 T rice vinegar
- 2 T olive oil
- juice of 1 small lemon
- 1 T honey
- 1 clove garlic, pressed
- salt & pepper to taste
- 4 c torn Bibb or Romaine
- 1 Belgian endive, chopped
- 2 T toasted pine nuts
Preparation
In large bowl, whisk together half of berries, vinegar, oil, lemon juice, honey and garlic. Add salt and pepper to taste. Add lettuce and endive. Toss well to coat. Divide among four salad plates. Top with remaining berries and pine nuts.
