Dressing:
1/3 cup vegetable oil
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon dairy sour cream
1 1/2 teaspoons Dijon mustard
1 cup fresh raspberries
Salad:
6 cups leaf lettuce, washed, drained and chilled
1/2 cup toasted, coarsely chopped walnuts
Whisk together all dressing ingredients except raspberries. Fold in raspberries; refrigerate, covered, for at least 1 hour. Place lettuce in glass bowl; add walnuts. Toss with dressing. Serve immediately. Serves 6.
Carolyn Beinlich of Triple B Farms
Thursday, June 22, 2000
