Bibb and Arugula Salad with Raspberry Vinaigrette

By boscobojo

Ingredients

• 1/2 cup unsweetened frozen raspberries, thawed
• 1/4 cup olive oil
• 2 Tbl. fresh lemon juice
• 1 Tbl. honey
• Kosher salt and freshly ground black pepper
• 1 large head of butter or Bibb lettuce, torn into 1 inch pieces, to yield 4 cups
• 4 cups arugula
• 3/4 cup shelled pumpkin seeds, toasted (see Cook's notes)

Preparation

Step 1

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 oven until lightly golden, 6 to 8 minutes. Cool completely before using.