Butter Lettuce Salad with Merlot-Raspberry Dressing

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Click To Enlarge Photo: Saxon Holt

For the dressing:
1 large clove garlic, minced
1 shallot, minced
1 tsp. Dijon mustard
1 Tbs. honey
2 Tbs. raspberry vinegar
1/2 cup Merlot wine
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 Tbs. olive oil
3 Tbs. vegetable oil
1 cup raspberries
3 Tbs. low-fat sour cream

For the salad:
1 large head butter lettuce
1 to 2 Tbs. chopped fresh chives
2 Tbs. chopped fresh parsley
1/2 cup fresh raspberries
1/2 cup toasted pecan pieces

4 servings

Combine all the dressing ingredients in a food processor or blender and mix until smooth. Working over a bowl, tear the lettuce into large pieces. Add the chopped herbs and about half of the dressing. Toss gently to coat, adding more dressing if necessary. Garnish with whole raspberries and pecans and serve.

Recipe by Renee Shepherd
February 1998
from issue #13

posted in: Lettuce, salad, dressing, raspberries