DRESSING:

1/3 c. vegetable oil
3 tbsp. sugar
2 tbsp. raspberry vinegar
1 tbsp. sour cream
1 1/2 tsp. Dijon mustard
1/2 c. fresh raspberries

SALAD:

6 c. leaf lettuce, washed, drained, chilled
1/2 c. toasted coarsely chopped walnuts

Whisk together all dressing ingredients, except raspberries. Fold in raspberries, refrigerate covered for at least 1 hour. Place lettuce in bowl, add walnuts. Toss with dressing, serve immediately. Yield: 6 servings.

DIABETIC EXCHANGES: 1 serving equals 1/2 fruit, 1 vegetable, 2 fats. Also 157 calories, 22 milligrams sodium, .8 grams cholesterol, 11 grams carbohydrates, 2 grams protein, 13 grams fat.