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Summer Salad with Honey Mustard Dressing

Featured in the Honolulu Star-Bulletin on January 2, 2008.

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Ingredients:

Summer Salad with Honey Mustard Dressing

  • 4 quarts torn lettuce
  • 1 can (11 ounces) mandarin oranges, chilled and drained OR 2 navel oranges, peeled and cubed
  • 1 small red onion, thinly sliced
  • 1 small avocado, sliced
  • 1 cup cooked shrimp
  • 1 package (2 ounces) sliced almonds
  • 3/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • Pinch ground red pepper
  • 2 teaspoons poppy seed

Directions:

  1. Put lettuce, oranges, onion, avocado, and shrimp into a large salad bowl; cover and chill.
  2. Toast almonds; set aside.
  3. Combine remaining ingredients; mix well.
  4. Just before serving, pour dressing over salad; toss gently.
  5. Top with almonds.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
350 calories, 29 g fat, 2.5 g saturated fat, 30 mg cholesterol, 350 mg sodium, 17 g carbohydrate, 6 g fiber, 10 g sugar, 8 g protein

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