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Mixed Greens Salad

with Hazlenut Vinaigrette

Ingredients:
4 cups field greens
2 cups baby spinach
2 cups baby romaine
2 green onions, finely chopped
2 ribs celery, sliced thin
1 large can mandarin oranges, drained
1 avocado, peeled and chopped
1/2 cup dried cranberries
feta cheese crumbles
1/2 cup pine nuts, toasted
 
Wash and spin dry the lettuce mix. Add the green onions and celery. Mix together in large
salad bowl. Add mandarin oranges, avocado, cranberries and pine nuts. Toss well. Top with
feta cheese and pine nuts. Toss with dressing and serve.
Toasted Pine Nuts
Spread the pine nuts on a baking sheet and toast in a 350° oven for about 5-7 minutes, being
careful not to burn.
 
Dressing:
2/3 cup hazelnut oil
2 tablespoons honey
6 tablespoons apple cider vinegar
2 tablespoons dried parsley
1 teaspoon sea salt
freshly ground pepper
2 shakes Tabasco sauce (optional)
 
Whisk together and refrigerate until serving. Store
in a container with tight fitting lid up to a week in
the refrigerator. Shake well before serving.

3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/