Mixed Greens with Creamy Raspberry Dressing

This colorful salad tastes as good as it looks. MORE+ LESS-

By Pillsbury Kitchens

Updated March 4, 2005

Ingredients

1/3

cup oil

tablespoons raspberry vinegar

tablespoons sugar

tablespoon sour cream

1 1/2

teaspoons Dijon mustard

1/2

cup fresh raspberries or frozen raspberries without syrup (from 12-oz. pkg.)

cup torn romaine lettuce

cup torn green leaf lettuce

cup torn butterhead lettuce

cup torn Bibb lettuce

(8 1/2-oz.) can artichoke hearts, halved

1/2

cup walnuts, chopped

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1

In small bowl, combine all dressing ingredients except raspberries; blend well using wire whisk. Fold in raspberries. Cover; refrigerate at least 1 hour to blend flavors.
2

Arrange all salad ingredients except walnuts on 4 individual salad plates. Drizzle dressing over salad; sprinkle with walnuts. If desired, garnish with fresh raspberries.