Zutaten für Butter Lettuce With Orange Muscat Champagne Vinaigrette
- 5 oz butter lettuce, washed and torn into bite-sized pieces
- 1 ripe avocado, diced
- 1/2 cup jicama, peeled and diced
- Orange
- 1/4 cup thinly sliced red onion
- Vinaigrette
- Extra Virgin Olive Oil
- Salt And Pepper
- Stone Ground Mustard
- Mint Leaf
- 1/4 cup pepitas, toasted
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Zubereitung von Butter Lettuce With Orange Muscat Champagne Vinaigrette
- Make the vinaigrette: In a small bowl, whisk together the Orange Muscat Champagne Vinegar, olive oil, honey/maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Refrigerate the vinaigrette for at least 30 minutes to allow the flavors to meld.
- Prepare the salad: In a large bowl, gently toss together the butter lettuce, avocado, jicama, orange segments, and red onion.
- Add the vinaigrette: Pour the desired amount of vinaigrette over the salad and toss gently to coat.
- Serve: Divide the salad among 4 plates. Garnish each serving with toasted pepitas and apple mint leaves. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
10g
Carbs
5g
