Queen-of-Hearts Salad

Quick look

  • prep 15 min    cook min
  • serves 2

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


  • 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.

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