Raspberry Lemon Salad

I read a tweet last week “salads would be way better if they were ice cream”. Haha! I loved it! I admit my tongue craves sweets all the time. Literally. But my body craves salad and sometimes I let my body win. I figure either way, I win! Ha!

Salad:
8 c chopped lettuce (Boston, romaine, leafy, iceberg)
1 c fresh raspberries
¼ c chopped fresh chives
¼ c sliced almonds, toasted*

Dressing:
3 T olive oil
3 T honey
2 t lemon zest
2 t fresh lemon juice
¼ t salt

In large bowl, mix lettuce and chives. In smaller bowl, whisk together dressing ingredients. Toss dressing with salad. Add raspberries and almonds and toss lightly. Serve immediately.

*To toast almonds, spread thin on baking sheet and bake at 350°F for 8-10 minutes, stirring every few minutes.

Source: Betty. Betty Crocker.