Garden Salad with Orange-Dijon Vinaigrette (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1/4 cup orange marmalade |
2 tablespoons dijon mustard |
1 teaspoon worcestershire sauce |
3 tablespoons red wine vinegar |
1/3 to 1/2 cup extra-virgin olive oil |
salt and freshly ground black pepper |
2 large or 3 small romaine hearts, chopped |
3 to 4 celery ribs, chopped |
1/2 seedless cucumber, sliced |
1 small red onion, chopped or thinly sliced |
2 ripe tomatoes, chopped |
1/4 cup fresh herb or herbs: parsley, basil, dill, tarragon - whatever is on hand, optional |
Directions:
1. In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve.
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