Ingredients:
1 head read leaf lettuce, leaves separated, thoroughly washed, dried and torn into bite size pieces
1 pound fresh spinach, tough stems removed, thoroughly washed and spun dry
Orange-Scallion Vinaigrette (recipe follows)
1 cup raw cashews
2 or 3 ripe avocados, pitted, peeled and cut into 1/2 inch dice
2 juicy navel oranges, peel and white pith removed, cut into segments, then into 1/2 inch pieces.
Orange Scallion Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 scallions, trimmed and coarsely chopped
1 to 2 tablespoons honey
1 teaspoon finely grated orange zest
1/2 teaspoon tamari/shoyu soy sauce
1 cup mild vegetable oil, such as corn or peanut
1 tablespoon toasted sesame oil (optional)
Instructions:
Melting tender avocado, juicy orange, crisp greens, crunch cashews and a great dressing. A wonderfully fresh tasting salad, with surprises in every bite.
Combine the lettuce and spinach and place on 4 to 6 chilled individual salad plates. Drizzle lightly with the vinaigrette. Divide the cashews, avocadoes, and oranges among the plates. Pass the remaining vinaigrette at the table.
Place all the ingredients except the oils in a food processor and process until combines. Put the machine's pusher tube in place. With the machine running, add the oils through the little hole in the pusher tube and process until emulsified. Taste for seasoning; you may need to add a little more honey or soy sauce.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
