Bibb and Arugula Salad with Raspberry Vinaigrette (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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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