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Raspberry Salad Recipe

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This recipe for Raspberry Salad, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wilma Parks
Added: Wednesday, February 25, 2009


Prepare dressing ahead and chill for several hours.

Boston Lettuce
Red Leaf Lettuce
Head Lettuce
1 Cup fresh or frozen raspberries
1/2 cup pecan pieces

Optional - 1 avocado, peeled & cubed

Dressing - 1/3 cup seedless raspberry jam
1 cup vegetable oil
1/3 cup raspberry vinegar
1 Tablespoons poppy seeds
A little sugar

Combine jam & vinegar in a blender and blend for 15-20 seconds. With blender on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
Chill well before serving.

This Salad Is A Winner




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