Holiday Salad with Poppy Seed Vinaigrette
This Thanksgiving recipe comes from
The Romney Family Table
1 head romaine lettuce*
1 head green leaf lettuce*
1 cup celery, chopped
1 (11-ounce) can mandarin oranges, drained
2 apples, diced
1/2 cup dried cranberries
10 to 12 small cherry tomatoes, halved
1/2 cup crumbled goat cheese
1/4 cup slivered almonds
1 tablespoon sugar
2 avocados, pared and cut into chunks
1/2 cup sugar
Juice of 1 grated onion (grate and then put through sieve)
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil
Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.
In a 9-inch nonstick skillet, cook almonds with 1 tablespoon sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.
To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. Add almonds and avocados to salad just prior to serving. Toss with dressing.
*May substitute one package mixed greens in place of the romaine lettuce and green leaf lettuce.