Raspberry-Poppyseed Salad

• 9 qt. Boston lettuce, torn
• 3 qt. frisee
• 1-1/2 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing
• 1-1/2 qt. fresh raspberries
• 1-1/2 cups pecans, coarsely chopped, toasted
• 3/4 cup fresh chives, chopped

1. For each serving: Toss 1-1/2 cups (375 mL) Boston lettuce and 1/2 cup (125 mL) frisee with 1 Tbsp.
2. (15 mL) dressing; transfer to serving plate or bowl.
3. Top with 1/4 cup (60 mL) raspberries, 1 Tbsp.
4. (15 mL) nuts and 1-1/2 tsp.
5. (7 mL) chives.
6. Serve immediately.

boston lettuce, frisee, dressing, fresh raspberries, pecans, fresh chives

Taken from www.kraftrecipes.com/recipes/raspberry-poppyseed-salad-116576.aspx (may not work)