Appetizers
Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette
Makes 6 servings
Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette
Makes 6 servings
A light and delicious salad that's perfect in any season. Add grilled shrimp or chicken for a light lunch.
Calories 98 (68% from fat) · carb 1g · protein 6g · fat 7g · sat fat 2g · chol 214mg · sod 174mg · calc 25mg · fiber 0g
Ingrédients
- ¾ cup vegetable oil
- ½ cup raspberry vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon-style mustard
- 2 teaspoons poppy seeds
- Coarsely ground black pepper to taste Salt to taste
- 1 head Boston lettuce (10 ounces), washed, dried, torn into bite-sized pieces
- 3 ounces fresh baby spinach, washed, dried
- ½ cup coarsely chopped walnuts
Preparation
- In a Cuisinart® food processor fitted with the metal blade process oil, vinegar, honey, mustard, poppy seeds, pepper and salt until combined, about 10 seconds.
- Place lettuce and spinach in a salad bowl. Drizzle half of the vinaigrette over the lettuces and gently toss to combine.
- Refrigerate remaining vinaigrette. Sprinkle with walnuts and serve immediately.