Bibb and Arugula Salad with Raspberry Vinaigrette

Deselect All

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)