Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette

Ingredients

3/4 cup vegetable oil
1/2 cup raspberry vinegar
2 tablespoons honey
2 teaspoons Dijon-style mustard
2 teaspoons poppy seeds
Coarsely ground black pepper to taste
Salt to taste
1 head Boston lettuce (10 ounces), washed, dried, torn into bite-sized pieces
3 ounces fresh baby spinach, washed, dried
1/2 cup coarsely chopped walnuts

Instructions

In a Cuisinart® food processor fitted with the metal blade process oil, vinegar, honey, mustard, poppy seeds, pepper and salt until combined, about 10 seconds.
Place lettuce and spinach in a salad bowl. Drizzle half of the vinaigrette over the lettuces and gently toss to combine. Refrigerate remaining vinaigrette. Sprinkle with walnuts and serve immediately.

Back To Top