"Butterhead Lettuce & Walnut Salad with Raspberry-Walnut Vinaigrette" (page 50) is a wonderful starter salad for any meal, especially when both butterhead lettuce and raspberries are at peak freshness. The list of ingredients is short: lettuce, walnuts, onion, and raspberries, topped with a vinaigrette of blended raspberry jam, vinegar, and walnut oil. (I substituted ¼ cup water for the oil, and in order to thicken the dressing up a little, I added 1/8 teaspoon of guar gum as well.) There is the theme of twos going on here - two kinds of raspberry (fresh and jam), and two kinds of walnuts (fresh and oil). I love how so many of these recipes use a food in its various stages and this salad is an example of that concept.
Keeping it "McDougall Friendly" checklist:
ü Omit the ¼ cup of walnut oil in the vinaigrette and use water instead. Thicken with a bit of guar gum if desired.