Lettuce With Apricot Salad And Honey Raspberry Dressing Food

APRICOT VINAIGRETTE DRESSING

Steps:

• In a small bowl or jar, warm preserves in microwave for 20 seconds to liquify.
• Whisk in remaining ingredients until emulsified.
• Use immediately or store in refrigerator for up to 4 days. Allow to come to room temperature before using and shake well.

LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

LETTUCE WITH APRICOT SALAD AND HONEY-RASPBERRY DRESSING

Steps:

• Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
• Process olive oil, vinegar, honey and onion or shallot.
• Pour dressing over lettuce and toss. Season with salt and pepper.
• Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.