Crimson Greens

• 1 cup water
• 3/4 cup fresh raspberries
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 2 tablespoons dry white wine
• 1 tablespoon vegetable oil
• 5 cups loosely packed Boston lettuce leaves (about 1/2 pound)
• 3 cups loosely packed watercress sprigs
• 2 cups fresh orange sections
• 4 teaspoons sliced almonds, toasted

1. Combine first 8 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Pour mixture through a wire-mesh strainer into a small bowl or jar, pressing mixture against sides of strainer with back of spoon; discard seeds and pulp. Cover and chill.
2. Arrange lettuce leaves evenly on 6 salad plates; arrange watercress sprigs and orange sections evenly over lettuce. Drizzle 1/4 cup raspberry mixture over each salad; sprinkle evenly with almonds.

water, fresh raspberries, sugar, cornstarch, lemon juice, rice vinegar, white wine, vegetable oil, boston lettuce leaves, watercress sprigs, fresh orange sections, almonds

Taken from www.myrecipes.com/recipe/crimson-greens (may not work)