This light salad with fruit and nuts is a perfect starter to a holiday feast.
Serves 4
1 large head of Boston Bibb lettuce
3–4 clementines, tangerines or Mandarin oranges
1 cup shelled pistachios or slivered almonds, lightly toasted
Chopped chives
Core lettuce and tear leaves into large pieces. Segment citrus and remove pith. Layer citrus segments on lettuce leaves. Sprinkle with nuts and chopped chives.
Drizzle with a creamy citrus dressing.
CITRUS DRESSING
Makes 1 cup
1 cup of freshly squeezed orange juice
¼ cup sour cream
1 tablespoon honey or to taste
Salt and pepper to taste
Whisk together ingredients, adjust seasonings as needed and refrigerate until service.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
