Winter Salad

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• SALAD

• 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

• VINAIGRETTE

• 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.