Instructions:

Salad with Raspberry Dressing

This salad is extremely addictive even though it sounds weird. The raspberry and artichoke has a sweet/sour kinda thing going on. We make the dressing all the time for "regular" salads.

1/3 cup salad oil
2 tablespoons raspberry vinegar
3 tablespoons granulated sugar
1 tablespoon sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries (or 1 package frozen, without syrup)
1 cup torn Romaine lettuce
1 cup torn green leaf lettuce
1 cup head lettuce
1 cup Bibb lettuce
1 (8 1/2 ounce) can baby artichokes, drained
1/2 cup walnuts, toasted

In a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.

Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.