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Lettuce with Raspberry Dressing

My husband and I have been married almost 40 years, and we have 10 children and half a dozen grandchildren. So I'm used to cooking for crowds! We live out in the country on a small acreage with a big garden. Our daughter enjoys making different kinds of vinegar, and helping her to use them up is how this recipe came about. It always draws umm-umm-good reviews when I serve it at family potlucks or with a casserole and rolls.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings (3/4 cup dressing)

Ingredients

  • DRESSING:
  • 1/3 cup vegetable oil
  • 3 tablespoons sugar
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 cup fresh raspberries
  • SALAD:
  • 6 cups leaf lettuce, washed, drained and chilled
  • 1/2 cup coarsely chopped walnuts, toasted

Directions

  • Whisk together the first five dressing ingredients; fold in raspberries. Cover and refrigerate for at least 1 hour.
  • Place lettuce in salad bowl; add walnuts. Drizzle with dressing and toss to coat. Serve immediately.

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