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APPLE ACCENT SALAD w/TRIPLE CITRUS DRESSING

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APPLE ACCENT SALAD

 

1/2 to 3/4 head romaine lettuce

 

1 bunch arugula, chopped

1 large Fuji or Gala apple, chopped

1 C. (237 ml) shredded red cabbage

3 green onions, chopped

1/2 red or yellow bell pepper, chopped

2 carrots, shredded

3 T. chopped, toasted pecans

 

Alfalfa sprouts

 

Wash lettuce and pat dry with a kitchen towel or use a salad spinner.

 

Put into a large salad bowl.

 

Add remaining ingredients and toss.

 

Top with alfalfa sprouts and serve with Triple Citrus Dressing.

 

 

 

TRIPLE CITRUS DRESSING

1 3/4 t. salt or to taste

1/4 t. ground black pepper

3/4 t. dry mustard

2 cloves garlic, crushed

2 T. minced green onion tops

1 C. (237 ml) canola oil

1/4 C. (59 ml) lime juice (2 to 3 limes)

1/4 C. (59 ml) lemon juice (1 to 2 lemons)

3/4 C. (177 ml) + 2 T. fresh orange juice (1 to 3 Valencia oranges)

1/4 C. (59 ml) water

2 T. apple cider vinegar

Combine all ingredients in a 1-quart (1 litre) jar and shake well.

 

For best flavor prepare one day ahead.

 

Refrigerate leftovers.

 

Keeps for 1 week. Makes approximately 2 3/4 cups (657 ml).

 

 

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