Recipe courtesy of Giada De Laurentiis

Bibb and Arugula Salad with Raspberry Vinaigrette

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)

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Total: 5 min

Prep: 5 min

Yield: 4 to 6 servings

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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

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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.