Recipe for 4-6
3 cups thickly chopped green lettuce
2 cups red lettuce, thickly chopped
2 oranges, peeled and diced
1/2 cup green onions, chopped
Juice of 1 orange
2 tablespoons white balsamic vinegar
4 tablespoons olive oil
2 teaspoons mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
First prepare the vinaigrette: Place all ingredients in an electric blender and process all ingredients together to get a smooth sauce. You can reserve the sauce in the refrigerator for up to 2 weeks.
For the salad: Place all ingredients for the salad in a large salad bowl and stir to combine. Serve in individual salad bowls and sprinkle with the orange vinaigrette.
Serve this salad at room temperature. Enjoy!