Fresh Spinach and Boston Lettuce with Raspberry VinaigretteCuisinart Original Recipe
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
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.
ServingsMakes 6 servings
calories 98 (68% from fat) · carb 1g · protein 6g · fat 7g · sat fat 2g · chol 214mg · sod 174mg · calc 25mg · fiber 0g