- Prep time 20 minutes
- Total time 20 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Orange Dijon Vinaigrette (recipe, this page):
Method
Working over large bowl to collect juice, peel oranges and, using small knife, loosen orange segments by sliding blade back and forth on each membrane; reserve orange segments. Reserve juice in bowl to make dressing.
Add Orange Dijon Vinaigrette to small bowl placed in centre of large, shallow salad dish. Arrange lettuce around bowl. Alternating 2 orange segments to 1 avocado slice, evenly top lettuce. Sprinkle with pomegranate seeds and pistachios. Sprinkle with cheese; season with sea salt and pepper.
Orange Dijon Vinaigrette In small bowl, whisk together 3 tbsp orange juice, 2 tbsp white wine vinegar, 1 tbsp each maple syrup and Dijon mustard, and 1 tsp finely grated orange zest. Season with salt and pepper. Whisking constantly, gradually incorporate 2/3 cup canola oil in thin stream. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.) Makes about 3/4 cup.
Nutritional facts Per serving: about
- Iron 1.3 mg
- Fibre 6 g
- Sodium 235 mg
- Sugars 9 g
- Protein 5 g
- Calories 255
- Total fat 19 g
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
