Name: Southwestern Christmas Salad
Yield: Serves 6
Ingredients: 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

Variations of this salad are often served on Christmas Eve in both old and New Mexico.

Recipe information

Yield
Serves 6

Ingredients

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

Preparation

Step 1
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.)
Step 2
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.
Step 3
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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes