Appetizers

Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette

Makes 6 servings

View Recipe

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
  1. Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette-1
  1. Fresh Spinach and Boston Lettuce with Raspberry Vinaigrette-1

Ingredients

  • 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

  1. 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.
  2. Place lettuce and spinach in a salad bowl. Drizzle half of the vinaigrette over the lettuces and gently toss to combine.
  3. Refrigerate remaining vinaigrette. Sprinkle with walnuts and serve immediately.

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