Beet Cucumber Salad With Orange Dressing

Ingredients

1 head leafy lettuce 1 head romaine lettuce 1 long european cucumber 1 fresh beet (8-oz) DRESSING 3 tbsp orange juice 1 tbsp lemon juice 1 tbsp honey 2 tsp dijon style mustard 2 tsp orange grated rind 1/2 tsp salt 2/3 cup vegetable oil	Advertisements

Preparation
 
Separate the head of leafy green lettuce into individual leaves. Wash
and blot dry with paper toweling. Gather half the leaves together and
then cut crosswise into 1 inch wide strips. Repeat with the romaine
lettuce. Alternate whole leaves of the lettuce and romaine around the
inside edge of a large salad bowl. Fill the center with shredded
lettuce and romaine. Cover with damp paper toweling. Refrigerate
until serving time. Scrub and cut the cucumber in half lengthwise;
cut crosswise into thin half-moons. Place in plastic bag and
refrigerate. Combine orange juice, lemon juice, honey, mustard,
orange rind and salt in small bowl. Whisk in oil until well blended.
Refrigerate until ready to use. Pour about half the dressing over
lettuce strips; toss to coat. Arrange cucumbers in circles in center;
arrange shredded beet around cucumber. Serve with remaining dressing.

 

 
Servings:
1

 

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