Spring Sunshine Salad Recipe

• 6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well (I used baby romaine this morning)
• 1 or 2 medium oranges, torn into pieces, pith removed (I used cara cara oranges this morning)
• 1 avocado, thinly sliced
• 1/2 cup or so toasted nuts (sliced almonds, pine nuts, etc)
• 1/2 cup sliced spring onions
• About 1/3 cup Citrus Parmesan Dressing (below)
• Citrus Parmesan Dressing
• 1/3 cup freshly grated Parmesan cheese
• Zest and juice of 2 oranges
• 2 tablespoons chopped shallots
• 2T white wine vinegar
• 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
• 2 pinches of both salt + pepper

1. Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss, be gentle you dont want the avocado to disintegrate.
2. Sprinkle with a few shavings of Parmesan - you can make nice thick curls using a vegetable peeler.
3. Dressing:
4. In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
5. Makes about 1 1/2 cups.
6. Other ideas:
7. -Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
8. -Use the vinaigrette as a marinade.
9. -Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

butter, oranges, avocado, nuts, onions, parmesan dressing, parmesan dressing, parmesan cheese, oranges, shallots, t, extravirgin olive oil, pepper

Taken from www.epicurious.com/recipes/member/views/spring-sunshine-salad-recipe-50001585 (may not work)