Shelly's Recipe

Chopped Romaine Salad with Oranges, Almonds and Olives

Category: Salad

1/4 cup orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 large garlic clove, minced
1 teaspoon honey mustard
1/2 teaspoon fennel seeds, ground*
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil

SALAD
8 cups chopped romaine lettuce
1/2 cup thinly sliced halved red onion
4 oranges, peeled (remove all white pith), sliced crosswise
1/2 cup Kalamata olives, halved
1/2 cup smoked almonds, coarsely chopped

1. Whisk all of the dressing ingredients except oil in small bowl; slowly whisk in oil.

2. Toss lettuce and onion in large bowl with enough dressing to lightly coat; arrange on platter. Top with oranges and olives; lightly drizzle with dressing. Sprinkle with almonds.

8 (1-cup) servings

TIP *Grind fennel seeds with mortar and pestle or spice grinder.