Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette

¾ cup vegetable oil ½ 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 ½ 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.