Ingredients
- 4 cups(1 L) torn baby greens
- quarter small sweet onion, sliced
- 1 avocado, peeled and chopped
- 15 pitted black olives
- Dressing:
- 2 tbsp (25 mL) wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 clove garlic, minced (optional)
- 1/4 tsp (1 mL) each granulated sugar, salt and pepper
- 2 tbsp (25 mL) vegetable oil
- 2 tbsp (25 mL) orange juice
- 1 tbsp (15 mL) chopped fresh oregano
Steps
- In salad bowl, combine greens, onion, avocado and olives.
- Dressing: Whisk together vinegar, mustard, garlic, sugar, salt and pepper. Whisk in vegetable oil. Whisk in orange juice and oregano.
- Toss salad with dressing and serve.
- Make a meal: 1 Can (6.5 oz, 184 g) tuna, drained and broken in chunks. Top salad with tuna and serve. Makes 2 main-dish servings.
