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Crimson Greens

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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