1 Head Romaine Lettuce, medium size 1 Grapefruit 1 Orange 1 Avocado 1 Tomato 2 Tbs. Pomegranate Seeds 2 Tbs. Diced Red Onion 2 Tbs. Sliced Almonds 2 Dates
Honey-Mustard Dressing:
1 Tbs. Honey 1 Tbs. Dijon Mustard 1 Tbs. Lemon Juice 1 Tbs. Red Wine Vinegar 1 Tbs. Olive Oil 1 Pinch Salt and Pepper
New Taste Thinking: At least once or twice a month I do a volunteer cooking demonstration at one of the Coachella Valley's Farmers Markets. When I try to describe to friends how that works I usually just tell them that I walk by all of the booths and grab something from each one. Next I simply chop the ingredients up and serve. This salad is the best example of that approach and it also highlights the amazing array of wonderful fruits and vegetables from this area.
One fresh head of romaine lettuce.
This one was full of dirt and mud; must have been raining pretty hard.
