"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Pecan Tossed Salad Recipe

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This recipe for Raspberry Pecan Tossed Salad, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup oil
3 Tbsp. honey
2 Tbsp. raspberry vinegar
1 Tbsp. sour cream
1/2 tsp. prepared mustard
1/2 cups fresh raspberries (or frozen without sugar - thawed)

SALAD:
1 1/2 C. red leaf lettuce
1 1/2 C. Boston or Bibb lettuce
1/4 C. chopped pecans

Directions:
Directions:
In small bowl, combine all dressing ingredients except raspberries. Blend well, using wire whisk. Fold in raspberries. Cover, refrigerate at least 1 hour.

In medium bowl combing all salad ingredients. Serve with dressing.

Number Of Servings:
Number Of Servings:
3 cups
Personal Notes:
Personal Notes:
Aside from tasting VERY good, it is a pretty salad!

 

 

 

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