Green and Gold Salad
Yield: 4-6 servings

This colorful salad makes a festive presentation as well as a healthy side to any meal. There are two choices of dressings, depending upon your mood! The balsamic vinaigrette imparts a nice, rich Mediterranean feel, and the cinnamon dressing will warm you up during the transition into spring.

CINNAMON-ORANGE DRESSING
1 teaspoon orange zest (grated peel)
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
1-2 tablespoons maple syrup
1/4 teaspoon cinnamon
Pinch salt
4-5 tablespoons walnut oil

ORANGE-BALSAMIC DRESSING
1 teaspoon orange zest (grated peel)
1 tablespoon fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small shallot, minced
Pinch salt
4-6 tablespoons olive oil

SALAD
3 oranges
1 head red leaf lettuce, leaves chopped into large pieces
1/2 small red onion, thinly sliced
1 avocado, sliced
2 tablespoons toasted pinenuts
Fresh black pepper

Mix all of the dressing ingredients in a small dish. Let the dressing sit 10-15 minutes to allow the flavors to develop.

Slice the stem and bottom off of each of the oranges. With a cut side down, use a sharp knife to cut away the skin in sections from top to bottom, being careful not to cut away too much of the juicy fruit. Slice the oranges cross-wise into 1/4 inch slices.

Place the lettuce leaves on a decorative plate or salad bowl. Arrange the oranges, red onions and avocado on top of the greens. Drizzle with the dressing (you may not use all of it). Garnish with the pinenuts and give the salad a grinding of the black pepper.

©2006 Copyright Alison Anton - All rights reserved.