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Bibb and arugula salad with raspberry vinaigrette

Makes 4 to 6 servings


  • 1/2 cup unsweetened fresh raspberries
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon large head of butter or bibb lettuce, torn into 1-inch pieces, to yield 4 cups
  • 4 cup arugula
  • 3/4 cup shelled pumpkin seeds, toasted


Baking Directions:

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

Blend until smooth.

Season with salt and pepper, to taste.

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

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


To toast the pumpkin seeds, arrange in a single layer on a baking sheet.

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

Cool completely before using.