Servings:
Makes 4 to 6 servings
Ingredients
- 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
Preparation
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.
Tips:
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.
