Ingredients

Dressing:
1/3 cup oil
3 tablespoons sugar
1 1/2 tablespoons sour cream
1 1/2 tablespoon Dijon mustard
2 tablespoons raspberry vinegar
3/4 cup fresh raspberries or frozen whole raspberries without syrup, thawed

Salad:
1 cup red leaf lettuce, torn
1 cup green tipped lettuce, torn
1 cup romaine, torn
1 cup Boston lettuce, torn
1 jar (6 oz.) artichoke hearts, halved
1/2 cup walnuts, chopped

Directions

Combine all the dressing ingredients except raspberries; blend well. Fold in raspberries. Refrigerate at least 1 hour. Arrange all salad ingredients except walnuts on individual salad plates. Drizzle dressing over salad; sprinkle with walnuts. Garnish with fresh raspberries. Makes 4 servings.

Each serving contains 360 calories; 29 mg fat; 137 mg sodium; 2 mg cholesterol.