4 cups torn Boston lettuce
4 cups torn red leaf lettuce
3/4 cup walnuts, toasted and chopped
1 cup fresh raspberries
1 avocado, peeled and cubed
1 kiwi fruit, peeled and sliced
Dressing:
1/3 cup seedless raspberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seeds
Combine first 6 ingredients in a large bowl and toss gently. Prepare dressing: Combine jam and vinegar in container of electric blender. Process 20 seconds. With blender on high, gradually add oil in a slow steady stream. Stir in poppy seeds. Makes 1 1/2 cups
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