Ingredients
1/4
cup sliced almonds
6
cups loosely packed torn Boston lettuce (about 1 large head)
2
cups loosely packed torn romaine lettuce (about 1/2 bunch)
1/4
cup chopped fresh chives
1
container (6 oz) fresh raspberries (about 1 cup)
3
tablespoons olive oil
3
tablespoons honey
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1/4
teaspoon salt
Preparation
Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
In small bowl, mix all dressing ingredients with wire whisk.
In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.
