Queen-of-Hearts Salad

Red raspberries and heart-shaped croutons make this salad from perfect for Valentine's Day. The creamy dressing hints of Dijon and lemon.

Preparation time: 15 minutes

You Will Need
2 slices whole wheat bread
4-1/2 teaspoons butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon salt
3 cups torn salad greens
1 jar (4-1/2 ounces) marinated artichoke hearts, drained and quartered
1/2 cup fresh raspberries

Dressing
1 tablespoon sugar
2-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar or cider vinegar
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/4 teaspoon minced garlic
Dash coarsely ground pepper
1/4 cup vegetable oil


What to Do
1. For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter.

2. 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°F for 3 minutes on each side.

3. On two salad plates, arrange the greens, artichokes, raspberries, and croutons.

4. In a bowl, combine sugar, lemon juice, vinegar, and salt. Add mustard, garlic, and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately.

Serves 2

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