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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Flavors of Fall

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Bibb and Arugula Salad with Raspberry Vinaigrette

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Raspberry Vinaigrette Salad (01:31)

Total:: 5 min
Prep:: 5 min

Yield:: 4 to 6 servings

Ingredients

1/2 cup unsweetened frozen raspberries, thawed
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups
4 cups arugula
3/4 cup shelled pumpkin seeds, toasted (see Cook's Note)

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.

My Private Notes

Name: Bibb and Arugula Salad with Raspberry Vinaigrette
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup unsweetened frozen raspberries, thawed; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups; 4 cups arugula; 3/4 cup shelled pumpkin seeds, toasted (see Cook's Note)