Fresh Spinach And Boston Lettuce With Raspberry Vinaigrette

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3/4 cup vegetable oil

1/2 cup raspberry vinegar

2 tablespoons honey

2 teaspoons Dijon-style mustard

2 teaspoons poppy seeds

Coarsely ground black pepper to taste

Salt to taste

1 head Boston lettuce (10 ounces), washed, dried, torn into bite-sized pieces

3 ounces fresh baby spinach, washed, dried

1/2 cup coarsely chopped walnuts

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