Raspberry Pecan Salad - cooking recipe

Ingredients

6 cups torn boston lettuce
6 cups torn red leaf lettuce
1/2 cup pecans
1 cup raspberries
1 avocado, peeled and cubed
salad dressing
1/3 cup seedless raspberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seed

Preparation

Blend jam and vinegar in a blender for 15-20 seconds.
With blender on high gradually add oil in a steady stream.
Stir in poppy seeds.
Chill well.
Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.