Ingredients
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1
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heart Romaine lettuce
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1
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heart Bibb lettuce
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3
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artichoke hearts quartered
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¼
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cups
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raspberries
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1
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tablespoon
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chopped walnuts
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½
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head radicchio
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8
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thin slices heart of palm
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4
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strawberries, sliced lengthwise heart shaped
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Dressing:
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¼
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teaspoons
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fresh-chopped ginger
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1
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teaspoon
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finely-chopped shallots
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some
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salt and sugar
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2
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tablespoons
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raspberry vinegar
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1
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tablespoon
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burgundy
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4
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tablespoons
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olive oil
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¼
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cups
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sundried cranberries
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some
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freshly-ground black pepper to taste
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Posted by Irene on Jan 28, 2009
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Instructions
Dressing:
Mix the shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Add oil gradually whilst whisking together.
To prepare the salad:
Break up Romaine and Bibb lettuce into a bowl. Cut the radicchio into bite-size pieces and toss with lettuce.
In a separate bowl add together the remaining ingredients and cover with dressing mix.
Serve immediately by placing the lettuce mix on a plate and spooning over the dressing mix.
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