"The belly rules the mind."--Spanish Proverb

Raspberry Salad Recipe

  Tried it? Rate this Recipe:


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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!