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.

Ingredients

• 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

How to make it  

• 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.