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4 cups Boston lettuce, torn
4 cups red leaf lettuce, torn
3/4 cup walnuts, chopped and toasted
1 cup fresh raspberries
1 avocado, peeled and cubed
1 kiwi fruit, peeled and sliced

Raspberry Salad Dressing:
1/3 cup seedless raspberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Salad: Combine first 6 ingredients in a large bowl and toss.
Serve with dressing.

Dressing: Combine jam and vinegar in electric blender and
process for 20 seconds. With blender on high, gradually, add oil
in a slow, steady stream. Stir in poppy seeds.

Yield: 12 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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