Spring Sunshine Salad with Citrus Parmesan Dressing

Spring Sunshine Salad with Citrus Parmesan Dressing

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  • Each serving
  • 270 cal
  • 22g fat (3g sat)
  • 0mg chol
  • 45mg sodium
  • 16g carb
  • 7g fiber
  • 5g protein


For the Citrus Parmesan Dressing

  • 1/3 cup freshly grated Parmesan cheese
  • Zest and juice of 2 oranges
  • 2 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 1 cup extra virgin olive oil (or half olive oil and half lemon oil)
  • 2 pinches each of salt and pepper

For the salad

  • 6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well
  • 1 or 2 medium oranges, segmented, pith removed
  • 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
  • 1 avocado, thinly sliced
  • Parmesan shavings for garnish


To make the dressing

In a medium bowl or glass 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.

To make the salad

Wash and dry salad greens well and place them in a large bowl. Add the oranges, nuts and onions. Toss well with some of the dressing, reserving remaining dressing for another use. Add the avocado and give the salad one last light toss — be gentle, you don’t want the avocado to disintegrate.

Sprinkle with a few shavings of Parmesan — you can make nice thick curls using a vegetable peeler.

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