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Garden Salad with Oranges and Almonds

One key to an interesting garden salad is to use mixed greens, some very mild almost neutral in taste, others with real bite, even a bitter taste. Lettuce is, of course, the most commonly used neutral green. For a strong, complementary green, try arugula, endive, radicchio, or escarole.

3 handfuls of lettuce 1 handful of arugula or endive
3 T. orange juice 1 T. lemon juice
3 T. olive oil 1 T. walnut oil
1 T. honey 1 navel orange, peeled and thin sliced
1/4 c. sliced almonds  
  1. Mix the greens in a large salad bowl.

  2. Mix the juices, oils, and honey.

  3. Dress the greens and toss.

  4. Garnish with the orange slices and almonds.

4 servings   

Source: Rosalind Creasy, Cooking from the Garden (1997)
 
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