Ingredients
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6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
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1 -2 medium orange, sectioned, pith removed, cut in half
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1 avocado, thinly sliced
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1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
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parmesan cheese, shavings to garnish
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2 oranges, zest and juice of
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2 tablespoons chopped shallots (or red onion, or scallions)
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2 tablespoons red wine vinegar
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1 cup extra virgin olive oil
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1/4 teaspoon lemon juice
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2 pinches salt
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1/3 cup freshly grated parmesan cheese
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1/2 cup sliced spring onion (scallions, or green onions)
Instructions
- Salad:.
- Wash and dry salad greens well and place them in a large bowl.
- Add orange pieces, nuts, and onions.
- Toss well with the Citrus Parmesan Dressing .
- Add the avocado and toss the salad gently, so as not to mush the avocado.
- Sprinkle with some Parmesan shavings(using a vegetable peeler).
- Citrus Parmesan Dressing:.
- In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
- Whisk in the red wine vinegar.
- Whisk in the olive oil and finish by seasoning with salt and pepper.
- Or you may use a jar and shake the dressing.
- A few more ideas from Heidi:.
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).