Copied from the Pioneer Organics website.
Orange, Black Olive and Cilantro Salad
Servings: 4
Time: 15 minutes
1 tablespoon Annie’s Natural Dijon mustard
1 orange, juiced
1 clove garlic, peeled, smashed and minced
¼ cup Napa Valley Naturals extra virgin olive oil
1 head butter lettuce
3 oranges, peeled and segmented
½ cup black olives, Kalamata preferred, pitted and halved
½ small red onions, peeled, thinly sliced
½ bunch cilantro, stems removed
Whisk together mustard, orange juice and garlic. Slowly whisk in the olive oil. Arrange butter lettuce on four plates. Toss together orange segments, black olives, red onions and cilantro. Arrange on lettuce. Drizzle dressing on top.
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