Boston Red Leaf Salad with Toasted Almond and Citrus Vinaigrette

Food Service Search Staff

INGREDIENTS:8 large heads Boston red leaf lettuce
1 ½ cups Blue Diamond(r) Sliced Natural Almonds, toasted
3 cups blue cheese crumbles
2 red onions, sliced thin
24 tomato wedges

Citrus Vinaigrette:
2 cups orange juice
6 Tbsp. Champagne vinegar
½ cup olive oil
½ cup almond oil (if not available, double olive oil)
2 Tbsp. Dijon mustard
to taste, salt and freshly ground pepperDIRECTIONS:Wash lettuce and drain off excess water. Refrigerate. In a sauce pan, reduce the orange juice to a syrup and cool. Blend orange syrup with mustard and vinegar. Then whisk in the oil(s) slowly. Place prepared lettuce on a large platter or bowl and drizzle with dressing. Garnish with toasted almonds, cheese crumbles, red onions and tomatoesSERVINGS:24 servingsPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS