Crimson Greens

Oxmoor House
Make Ahead. In this salad, ruby raspberry vinaigrette blankets light and dark greens flecked with orange sections and sliced almonds.
6 servings

Ingredients

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1 cup water
3/4 cup fresh raspberries
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons dry white wine
1 tablespoon vegetable oil
5 cups loosely packed Boston lettuce leaves (about 1/2 pound)
3 cups loosely packed watercress sprigs
2 cups fresh orange sections
4 teaspoons sliced almonds, toasted

Preparation

1. Combine first 8 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Pour mixture through a wire-mesh strainer into a small bowl or jar, pressing mixture against sides of strainer with back of spoon; discard seeds and pulp. Cover and chill.

2. Arrange lettuce leaves evenly on 6 salad plates; arrange watercress sprigs and orange sections evenly over lettuce. Drizzle 1/4 cup raspberry mixture over each salad; sprinkle evenly with almonds.

Created date

April 2008

Nutritional Information

Calories 111
Caloriesfromfat 26 %
Fat 3.2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 19.9 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 8 mg
Calcium 0.0 mg