Avocado and Orange Salad

I made this last night it was sooooo delish!!  I also added grilled chicken, I just brushed it with the dressing and threw it on the grill, chopped it up and added it to the salad. This is a keeper!


Avocado and Orange Salad
adapted from Joy the Baker
serves 4-6 people as side salad


1 large head or Romain lettuce, chopped
2 Navel oranges, segmented
1-2 ripe avocados, sliced
1 tsp Dijon mustard
2 tbsp fresh squeezed orange juice
1 clove garlic, minced
2 tsp honey
3 tbsp red wine vinegar
1 tablespoon Greek yogurt (you can also use 1 egg yolk)
1/2 cup olive oil
salt and pepper to taste


Directions:  


Place rinsed and chopped Romain lettuce in large serving bowl.  To segment the oranges, cut about 1/2" off the top and bottom of the orange, then slice down the sides of the orange to cut off the orange peel.  Slice in between the natural orange segments, at an angle and clean orange slices should pop out.  Add orange slices to salad.  Slice up the avocado, and add to salad.  


To make the dressing, combine all ingredients except the olive oil, salt and pepper in jar, tightly sealed tupperware container, or salad dressing jar and give it a good shake.  Remove lid and slowly add in the olive oil, whisking as you add it.  Finally, add salt and pepper, then give dressing another good whisk or shake (with the lid on!).  Drizzle over salad, and enjoy!  Extra dressing will last in the refrigerator up to a week.