Kelly's Salad
Cathy Owens
ingredients
- Dressing:
- 1/2 cup sugar
- 1/2 cup good quality extra virgin olive oil
- 1/2 cup canola oil
- 2 tablespoons minced shallot (or 2 tablespoons grated sweet onion, such as Walla Walla, Vidalia, Maui)
- 1 tablespoon FRESH lime juice (no substitutes)
- 1 tsp. paprika
- 1 tsp. celery seed
- 1 tsp. celery salt
- 1 tsp. dried mustard
- Salad:
- 1 small head of romaine lettuce, torn
- 1 small head of butter leaf lettuce, torn
- 1 small head of red leaf lettuce, torn
- 1 cup of marinated artichoke hearts, quartered if whole
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 2 avocados, 1/2 inch dice
- 1 cup of fresh oranges “sections”- removing skin and pith (you can use canned mandrine oranges if needs be)
directions
- 1
For dressing: Put all ingredients in a blender and blend until combined (about 10 seconds).
- 2
For Salad: Toss and serve
Source: Kelly Cottrell
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