Ensalada Verde de Invierno con Vinagreta de Naranja, Miel y Mostaza

Ingredientes

• 4 tablespoons extra virgin olive oil
• 1 medium orange (juiced (about 2 tablespoons))
• 1 tablespoon stone ground mustard
• 1 tablespoon champagne vinegar
• 1 teaspoon orange zest
• 1 teaspoon minced shallot
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper
• 2 cups fresh spinach leaves
• 2 cups chopped romaine lettuce
• 4 white button mushrooms (sliced)
• 1 medium Fuji apple (sliced)
• Very thinly sliced red onion (to taste)
• 1 package DeLallo SaladSavors™ Bold Salad Toppings
• Kosher salt and freshly ground black pepper to taste

Preparación

1. 1

   Add the salad dressing ingredients to a glass jar with a fitted lid. Shake well to mix and season with more salt or pepper to taste.

2. 2

   Add the spinach leaves, romaine, mushrooms, apple and red onion to a large serving bowl or divide into 2 shallow dinner bowls if serving as a main meal. Top with DeLallo SaladSavors™ toppings and Orange Honey Mustard Vinaigrette. Season with kosher salt and freshly ground black pepper, toss together and serve. *Serve with 2 vegetarian chicken patties, cooked and sliced, if desired.