Recipe courtesy of Giada De Laurentiis
Episode: Flavors of Fall
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Total:
5 min
Prep:
5 min
Yield:
4 to 6 servings
Total:
5 min
Prep:
5 min
Yield:
4 to 6 servings

Ingredients

Directions

Watch how to make this recipe.

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.

Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

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