1 jar (7-1/2 ounces) marinated artichoke hearts, drained and quartered
1/2 cup fresh raspberries
1 tablespoon sugar
2-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar
For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter. In a bowl, combine butter, garlic powder, dill and salt. Add the bread hearts; toss to coat. Place in a single layer on a baking sheet. Bake at 400° for 3 minutes on each side.
On two salad plates, arrange the greens, artichokes, raspberries and croutons. In a bowl, combine sugar, lemon juice, vinegar and salt. Add mustard, garlic and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately.
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