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1/3 c. oil
3 tbsp. sugar
2 tbsp. raspberry vinegar
1 tbsp. sour cream
1 1/2 tsp. Dijon mustard
1/2 c. fresh raspberry or frozen whole raspberries with or without syrup, thawed

This salad dressing is excellent on any type of tossed salad.


1 c. torn Romaine lettuce
1 c. torn green leaf lettuce
1 c. torn Boston lettuce
1/2 c. walnuts
1 c. torn bibb lettuce
8 1/2 oz. can artichoke hearts, halved

NOTE: I usually make a normal salad with 2 kinds of lettuce, shredded carrots, raisins, or cooked chicken chunks also go nicely with this dressing (raisins sweeten it). Also a little goes a long way, use sparingly.

In small bowl, combine all dressing ingredients except raspberries; blend well using wire whisk. Fold in raspberries. Refrigerate at least 1 hour to blend flavors. Arrange all salad ingredients except walnuts on 4 individual salad plates. Drizzle dressing over salad; sprinkle with walnuts. Garnish with fresh raspberries, if desired. 4 servings.

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