Mixed Greens with Raspberry Vinaigrette

Makes 6 to 8 servings

1/2	cup walnut halves
1/3	cup vegetable oil
2-1/2	tablespoons raspberry vinegar
1	tablespoon chopped shallot
1/2	teaspoon salt
1/2	teaspoon sugar
2	cups washed and torn Romaine lettuce leaves
2	cups washed and torn spinach leaves
2	cups washed and torn red leaf lettuce leaves
1	cup halved red seedless grapes

Preheat oven to 350°F. To toast walnuts, spread in single layer on baking sheet. Bake 6 to 8 minutes or until light golden brown, stirring frequently; cool. Coarsely chop; set aside.
Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid. Whisk together or cover and shake jar until mixed. Cover; refrigerate up to 1 week. Combine greens, grapes and chopped walnuts in large bowl. Just before serving, add dressing; toss well to coat.

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