Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl. 
MANDARIN ORANGE SIDE SALAD
Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments 

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved
Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)
Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar 

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard 

1/4 cup red onion, chopped
Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving. 

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