Bibb and Arugula Salad with Raspberry Vinaigrette

Name: Bibb and Arugula Salad with Raspberry Vinaigrette
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters arugula; 1 large head butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups; 1 Tbsp honey; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 177 milliliters shelled pumpkin seeds, toasted (see Cooks Note); 118 milliliters unsweetened frozen raspberries, thawed

Bibb and Arugula Salad with Raspberry Vinaigrette might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 148 calories, 3g of protein, and 13g of fat each. From preparation to the plate, this recipe takes approximately 5 minutes. Head to the store and pick up pumpkin seeds, olive oil, honey, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette, Arugula Salad with Raspberry Vinaigrette, and Arugula Salad With Raspberry Vinaigrette.

Instructions

Watch how to make this recipe.

Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Raspberries

Olive Oil

Honey

Equipment you will use

Blender

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.

Ingredients you will need

Pumpkin Seeds

Vinaigrette

Arugula

Lettuce

Equipment you will use

Bowl

Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet.

Ingredients you will need

Pumpkin Seeds

Sandwich Bread

Equipment you will use

Baking Sheet

Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

946milliliters

arugula 1large head

butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups 1Tbsp

honey 6servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh lemon juice 59milliliters

extra-virgin olive oil 177milliliters

shelled pumpkin seeds, toasted (see Cook's Note)118milliliters

unsweetened frozen raspberries, thawed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.