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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Since I live in Thailand where I make this salad frequently (at least a couple times a month), I am not so sure about the title of this recipe anymore. It is retained from an unknown issue of Cooking Pleasures magazine, where I discovered and modified it only slightly some years ago. Perhaps a better title is the one my former neighbor, Wes, used to refer to it: The Good Salad. Whatever you call it, I hope you enjoy it as much as I do. Ingredients:
6 cups torn leaf lettuce |
6 cups spinach |
1/2 cup diced red onion |
1 pomelo fruit, sectioned and chopped up if you like (or grapefruit, whichever is handier to your location) |
2 navel oranges, sectioned |
1 avocado, diced |
1/2 cup almonds, either chopped or slivered, dry roasted to golden |
1/3 cup blue cheese, crumbled |
1/2 cup vegetable oil |
3 tablespoons white wine vinegar |
1 tablespoon orange juice |
1 tablespoon lime juice |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
Directions:
1. Place all salad ingredients in a bowl.
2. Place all vinaigrette ingredients in a jar with a lid and shake 30 seconds or until combined.
3. Toss salad lightly and eat.
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