A light and delicious salad that's perfect in any season. Add grilled shrimp or chicken for a light lunch.
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
calories 98 (68% from fat) · carb 1g · protein 6g · fat 7g · sat fat 2g · chol 214mg · sod 174mg · calc 25mg · fiber 0g
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.