Make Ahead. In this salad, ruby raspberry vinaigrette blankets light and dark greens flecked with orange sections and sliced almonds.
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
How to Make It
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.
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.