Bibb and Arugula Salad with Raspberry Vinaigrette

• 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)

1. For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender.
2. Blend until smooth.
3. Season with salt and pepper, to taste.
4. In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds.
5. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
6. Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet.
7. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes.
8. Cool completely before using.

frozen raspberries, extravirgin olive oil, lemon juice, honey, kosher salt, head of butter, arugula, pumpkin seeds

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/bibb-and-arugula-salad-with-raspberry-vinaigrette-recipe.html (may not work)