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Salad: 4 cups Boston lettuce, torn 4 cups red leaf lettuce, torn 3/4 cup walnuts, chopped and toasted 1 cup fresh raspberries 1 avocado, peeled and cubed 1 kiwi fruit, peeled and sliced Raspberry Salad Dressing: 1/3 cup seedless raspberry jam 1/3 cup raspberry vinegar 1 cup vegetable oil 1 tablespoon poppy seeds Salad: Combine first 6 ingredients in a large bowl and toss. Serve with dressing. Dressing: Combine jam and vinegar in electric blender and process for 20 seconds. With blender on high, gradually, add oil in a slow, steady stream. Stir in poppy seeds. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |