Ingredients    
                                   

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bon COOK Products Used

FRENCH PANTRY Extra Virgin Olive Oil, FRENCH PANTRY Meyer Lemon Oil, FRENCH PANTRY Pomegranate Balsamic Vinegar, FRENCH PANTRY Provencal Lavender Honey, FRENCH PANTRY Herbs de Provence Mustard, FRENCH PANTRY Lavender Salt, FRENCH PANTRY Pep Rally Pepper Mill and Eco Chop.

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Instructions:

1. Combine the dressing ingredients in Eco Chop and pull several times to emulsify. If you are making the dressing ahead combine all the ingredients except the fresh mint, then cover and put in the refrigerator until ready to use. Chop and add your mint to the dressing right before serving the salad.
2. Either plate up individual salads or build your salad on a serving platter.
3. Create a layer of slightly overlapping lettuce leaves.
4. Drizzle the lettuce layer with a bit of the dressing.
5. Layer the oranges, avocado, and red onion over the dressed butter lettuce leaves.
6. Drizzle the remaining dressing over the salad and sprinkle with a little more salt and pepper to taste.

Serve immediately!

bon TIP: Double or Triple for Thanksgiving! You can also make this an entree salad by adding grilled chicken, salmon, or shrimp. You can also replace the butter lettuce with spinach. Enjoy!     

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Time:

Active Time: 5 minutes
Total Time: 10 minutes

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Recipe Yield

4 Servings