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Southwestern Christmas Salad

    2 tablespoons fresh lemon juice
    1 teaspoon Dijon mustard
    7 tablespoons olive oil
    1 jalapeno chili, seeded, minced
    2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
    4 navel oranges
    2 pink grapefruit
    1 head red leaf lettuce or Boston lettuce
    3 avocados, peeled, pitted, sliced
    1/4 cup pine nuts, toasted
    Pomegranate seeds (optional)
    1 small red onion, thinly sliced, rings separated

  Combine lemon juice and mustard in small bowl. Gradually whisk in
 oil. Mix in chili and rosemary. Season with salt and pepper. (Can be
 made 1 day ahead. Cover and let stand at room temperature.)

  Cut all peel and white pith from oranges and grapefruit. Slice
 oranges into rounds. Cut grapefruit in half lengthwise, then slice
 crosswise into half rounds.

  Line platter with lettuce. Arrange orange slices in center of
 platter, overlapping slices. Arrange grapefruit slices around
 oranges, overlapping slices. (Can be made 4 hours ahead. Cover and
 chill.) Arrange avocado slices around grapefruit, overlapping slices.
 Top with nuts and pomegranate seeds, if desired. Arrange onions over
 all. Drizzle dressing over.