Name: Winter Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
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

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Recipe by judythai

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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.

Ready In:: 30mins
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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

Place all salad ingredients in a bowl.
Place all vinaigrette ingredients in a jar with a lid and shake 30 seconds or until combined.
Toss salad lightly and eat.

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RECIPE MADE WITH LOVE BY

@judythai

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@judythai

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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."

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photo by loof751

3/25/2011

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review by loof751

3/25/2011

Yum - we loved this salad! Left out the avocado and bleu cheese for personal preference. The orange and grapefruit were great in this, as was the sweet/spicy/tangy dressing. Thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011

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creation by judythai

3/14/2011

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.