Citrus Spring Salad (Makes 8 servings)
3 heads of Romaine
4 oz. Baby Spinach (about 1/2 head)
1 Bell pepper, sliced thinly
1 Cucumber- peeled and sliced and halved
1 c Cherry tomatoes, halved
1/2 c slivered or chopped almonds (or sunflower seeds, pecans, or walnuts)
1 Avocado (optional)
Chop and toss lettuce in a large salad bowl.
Thinly slice bell peppers, peel, slice, and halve cucumber, and halve the cherry tomatoes.
Peel the oranges, separate natural slices, and cut slices in half.
Mix all of the ingredients with lettuce.
Toss with Citrus Dressing.
(Makes just enough for salad portion in recipe)
Juice of large lemon (1/4+ c juice)
1/4 c Rice Vinegar
1/2 c Water
2 TBSP Oil (can sub for water)
4 Large Medjool Dates
Place ingredients in a blender and blend on high until smooth.
Toss with salad before serving.