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Tangy Raspberry Mixed Salad
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Preparation Time:
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25 minutes
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Serves:
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4
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Ingredients
Dressing:
3/4 cup (175 ml) Sealtest 18% Table Cream or Ultra'cream
15% Country Style cream
1.5 tbsp (22 ml) raspberry or red wine vinegar
1-2 cloves garlic, minced
2 tbsp (30 ml) fresh mint, chopped
10 fresh raspberries, crushed
salt and pepper, to taste
Salad
1/3 lb (150g) prosciutto
1 avocado, sliced
1 tbsp (15 ml) lemon juice
3 cups (750 ml) baby spinach
3 cups (750 ml) mesclun salad
1 cup (250 ml) melon, in balls
1 cup (250 ml) red and green grapes, seedless, cut in halves
14 oz (398 ml) canned artichoke hearts, cut lengthwise
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Preparation
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1.
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In a small bowl, blend together dressing ingredients. Set aside.
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2.
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Cut prosciutto slices in two and roll.
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3.
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Sprinkle avocado slices with lemon juice.
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4.
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In a large salad bowl, combine spinach, lettuce, melon, grapes and artichoke hearts.
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5.
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Pour dressing over salad and toss. Arrange carefully avocado and prosciutto on salad and serve.
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TIP:
Substitute fresh kiwis for the raspberries and add 1 tsp (5 ml) sugar to the dressing.
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