Summer Salad

Recipe courtesy of Tom Keegan

This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.

Dressing Ingredients

1/3 cup fresh squeezed orange juice

1 Tablespoon fresh squeezed lime juice

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon fresh basil, minced

1 Tablespoon brown sugar

1 clove garlic, minced fine

1 Tablespoon Dijon mustard

sea salt and cracked pepper to taste

Salad Ingredients

Enough mixed organic greens and torn romaine lettuce to serve six

¼ cup slivered almonds or chopped macadamia nuts, toasted

1/3 cup Maytag bleu cheese, crumbled

1 small apple, sliced thinly and soaked in lime juice

¼ cup dried fruit (dried cranberries, blueberries, or cherries)


Wisk all dressing ingredients and chill for 30 minutes. Toss greens and romaine with dressing. Top with remaining ingredients.

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