Ingredients
1/3
cup oil
2
tablespoons raspberry vinegar
3
tablespoons sugar
1
tablespoon sour cream
1 1/2
teaspoons Dijon mustard
1/2
cup fresh raspberries or frozen raspberries without syrup (from 12-oz. pkg.)
1
cup torn romaine lettuce
1
cup torn green leaf lettuce
1
cup torn butterhead lettuce
1
cup torn Bibb lettuce
1
(8 1/2-oz.) can artichoke hearts, halved
1/2
cup walnuts, chopped
Preparation
In small bowl, combine all dressing ingredients except raspberries; blend well using wire whisk. Fold in raspberries. Cover; 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. If desired, garnish with fresh raspberries.
