House Salad

This will become your all-new house salad. No matter what you need, this salad is so versatile that you can customize it for dairy, meat, or pareve.

SERVES 4–6

• 1 8–10-oz (225–280-g) pkg spring mix lettuce (or lettuce of your choice)
• 1 8-oz (225-g) can mandarin oranges, drained
• ¹⁄₂ small red onion, sliced
• 1 avocado, sliced or diced

DRESSING

• ¹⁄₃ cup extra-light olive oil
• 3 Tbsp red wine vinegar
• 2 Tbsp sugar
• 2 Tbsp dried parsley flakes
• 1¹⁄₂ tsp Dijon mustard
• 1 clove garlic, crushed
• ¹⁄₂ tsp salt
• ¹⁄₈ tsp black pepper

PUMPKIN-SEED CRUNCH

• ¹⁄₂ cup pumpkin seeds
• 1¹⁄₂ Tbsp sugar

To prepare the pumpkin-seed crunch: Place the pumpkin seeds and sugar in a small pot and set it over medium-low heat. Allow the sugar to begin melting. Stir to coat the seeds.

Transfer the mixture to a piece of foil or parchment. Set aside to harden and cool. Whisk all dressing ingredients together in a small cup.

To serve, you can either plate the salad individually or arrange all the ingredients in a large bowl. (The colors are beautiful and present nicely either way.) Top with pumpkin-seed crunch. Pour dressing over salad. Toss and enjoy.

Note: To make this salad dairy, add shredded, diced, or crumbled feta, mozzarella, or any cheese of your choice.

For meat, toss in sliced or diced deli. Grilled steak or chicken are a great additions as well.

(Originally featured in Family Table, Issue 694)