Raspberry Lemon Salad Recipes

WATERMELON AND RASPBERRY SALAD

Steps:

• Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

RASPBERRY SALAD

Steps:

• Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
• Pour dressing over lettuce; toss gently to coat.
• Top with raspberries.

RASPBERRY LEMON JELLO SALAD/DESSERT RECIPE - (4.3/5)

Steps:

• 1. 1. Scald 1 cup milk and add 16 oz marshmallows to dissolve. Set aside. Cream Layer: 2. Cream together lemon jello and cream cheese. Stir in 1 cup boiling water. When creamed add marshmallow mixture and fold in 1 cup crushed pineapple and 8 oz cool whip. 3. Pour in 9x13 pan and place in refrigerator to set. Raspberry Layer: 4. Dissolve raspberry jello in 3 cups boiling water. When jello is dissolved stir in raspberries (thawed and drained). Pour over lemon/cream cheese mixture when the lemon layer is set. 5. Cut into squares and serve. Alternative Presentation: Spray or grease jello mold. Prepare raspberry layer first and pour into mold and place in refrigerator to set. When raspberry layer is set, prepare lemon/cream cheese mixture and pour over raspberry mixture in mold. When set, invert mold onto plate.

RASPBERRY AND LEMON INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

RASPBERRY-LEMON SALAD

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• In small bowl, mix all dressing ingredients with wire whisk.
• In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.