Butter Lettuce With Orange Muscat Champagne Vinaigrette

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    avocado, peeled, pitted and thinly sliced
  • 1
    cup jicama, cut into matchsticks
  • 1
    orange, peeled and segmented (I used Valencia)
  • 14
    cup red onion, diced small
  • Vinaigrette
  • 2
    tablespoons orange muscat champagne vinaigrette
  • 1
    tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
  • salt and pepper, to taste
  • 1
    teaspoon stone ground mustard (my addition for a bit more zing)
  • Garnish
  • fresh apple mint leaf (or pineapple)
  • 2
    tablespoons toasted pepitas (optional)
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DIRECTIONS

  • Please note that all ingredient amounts are estimated.
  • Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
  • Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
  • Divide and arrange on 4 salad plates.
  • Garnish each serving with apple mint leaves and pepitas.
  • Pass the dressing.
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