Asian Summer Salad with Sesame-Shallot Vinaigrette

Ingredients

Salad 12 c. boston leaf lettuce, watercress or other mild greens 2 plums, in segments 2 oranges, in segments 1-2 carrots, cut into 1” julienne 1/2 cucumber, cut lengthwise and then ¼” slices widthwise ½ c. sugar snap peas, trimmed, strings removed, and cut diagonally into ½” pieces ¼ c. slivered almonds, toasted

Dressing 1/2 c. rice wine vinegar 1 small shallot, finely minced 1 clove garlic, minced 1 t. sesame oil 3 T. canola oil Dash salt

 Preparation

• Assemble salad ingredients in large bowl.
• Whisk oils and vinegars, adjust seasonings to taste.
• Toss salad with dressing and serve immediately.

Serves: 8