Bibb and Arugula Salad with Raspberry Vinaigrette

1. 1

   For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender.

2. 2

   Blend until smooth.

3. 3

   Season with salt and pepper, to taste.

4. 4

   In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds.

5. 5

   Just before serving, add the vinaigrette and toss until all the ingredients are coated.

6. 6

   Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet.

7. 7

   Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes.

8. 8

   Cool completely before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.