salad with almods and citrus vinaigrette

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* Exported from MasterCook *

 

Boston Red Leaf Salad with Toasted Almond and Citrus Vinaigrette

 

Recipe By :Restaurants Hospitality

Serving Size : 24 Preparation Time :0:00

Categories : 2002-07-16 Dairy

Meatless Quantity Cooking

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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8 large heads Boston red leaf lettuce

1 1/2 cups Blue Diamond[R] Sliced Natural Almonds -- toasted

3 cups blue cheese crumbles

2 red onions -- sliced thin

24 tomato wedges

CITRUS VINAIGRETTE:

2 cups orange juice

6 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 cup almond oil (or olive oil)

2 tablespoons Dijon mustard

salt and freshly ground pepper -- to taste

 

Wash lettuce and drain off excess water. Refrigerate. In a sauce pan, reduce the

orange juice to a syrup and cool. Blend orange syrup with mustard and vinegar.

Then whisk in the oil(s) slowly.

 

Place prepared lettuce on a large platter or bowl and drizzle with dressing.

Garnish with toasted almonds, cheese crumbles, red onions and tomatoes.

 

Source:

" SUPER SALAD IDEAS by Gail Bellamy in Restaurants Hospitality 2001-04 "

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Per Serving (excluding unknown items): 240 Calories; 19g Fat (68.0% calories

from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol;

267mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 187 900018 169 0 920185 0 0 5605 0 986 0 0