Queen-of-Hearts Salad
[quicklook-recipe prep_time=”15 min” cook_time=” min” serves=”2″ details=”” ] Red raspberries and heart-shaped croutons make this salad from perfect for Valentine’s
[quicklook-recipe prep_time=”15 min” cook_time=” min” serves=”2″ details=”” ]
Red raspberries and heart-shaped croutons make this salad from perfect for Valentine’s Day. The creamy dressing hints of Dijon and lemon.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 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
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[ingredients-right]
- 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
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it ” time=””]
[step-item number=”1″ image_url=”” title=”” ]For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]On two salad plates, arrange the greens, artichokes, raspberries, and croutons.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]In a bowl, combine sugar, lemon juice, vinegar, and salt. Add mustard, garlic, and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately.[/step-item]
[/step-list-wrapper]