Queen-Of-Hearts Salad

• 2 slices whole wheat bread
• 4-1/2 teaspoons butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1/8 teaspoon salt
• 3 cups torn salad greens
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and quartered
• 1/2 cup fresh raspberries
• 1 tablespoon sugar
• 2-1/2 teaspoons lemon juice
• 1-1/2 teaspoons tarragon vinegar

1. For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter. In a bowl, combine butter, garlic powder, dill and salt. Add the bread hearts; toss to coat. Place in a single layer on a
2. . Bake at 400u0b0 for 3 minutes on each side.
3. On two salad plates, arrange the greens, artichokes, raspberries and croutons. In a bowl, combine sugar, lemon juice, vinegar and salt. Add mustard, garlic and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately.

whole wheat bread, butter, garlic, dill weed, salt, torn salad greens, hearts, fresh raspberries, sugar, lemon juice, tarragon vinegar

Taken from www.tasteofhome.com/recipes/queen-of-hearts-salad/ (may not work)