This is for Kristin, who in the 10/3/09 newsletter requested recipes using raspberries. This is delicious and when I have taken it to a gathering, the recipe is always requested. If you don?t want to use the combinations of the lettuces, you can use all of one kind. I agree with you that raspberries are wonderful. Growing up we had lots of red and black raspberry bushes in our backyard. We did not realize how fortunate we were until we had to buy them as adults.
Robbie In

Salad with Raspberry Dressing

1/3 cup salad oil
2 tablespoons raspberry vinegar
3 tablespoons granulated sugar
1 tablespoon sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries (or 1 package frozen, without syrup)
1 cup torn Romaine lettuce
1 cup torn green leaf lettuce
1 cup head lettuce
1 cup Bibb lettuce
1 (8 1/2 ounce) can baby artichokes, drained
1/2 cup walnuts, toasted

In a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.

Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.
Robbie IN

http://www.nancyskitchen.com