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.
INGREDIENTS
NutritionSALAD
- 6cups torn leaf lettuce
- 6cups spinach
- 1⁄2cup diced red onion
- 1pomelo fruit, sectioned and chopped up if you like (or grapefruit, whichever is handier to your location)
- 2
- 1
- 1⁄2cup almonds, either chopped or slivered, dry roasted to golden
- 1⁄3
VINAIGRETTE
- 1⁄2cup vegetable oil
- 3tablespoons white wine vinegar
- 1tablespoon orange juice
- 1tablespoon lime juice
- 1teaspoon sugar
- 1⁄2teaspoon crushed red pepper flakes
- 1⁄4teaspoon salt
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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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