Christmas Salad

I made this for a ward Christmas dinner.  It was a hit!


1 head red leaf lettuce
1 head green leaf lettuce
2 large grapefruit
1 large pomegranate
1 large avocado
1 large pear

Dressing:
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 c apple cider vinegar
2 cups vegetable oil
1 T poppy seeds

Blend dressing in blender. Refrigerate until ready to use. Tear lettuce into small pieces, set aside. Peel grapefruits and cut into sections, set aside. Seed pomegranate, set aside.  Assemble  salads on individual salad plates: place lettuce on plate, arrange grapefruit and pomegranate seeds on top, slice avocado and pear, put pieces onto each plate, then drizzle dressing over each salad and serve. Or mix all together and serve immediately.

Jill's Sesame Mandarin Quinoa Salad

1 Cup uncooked quinoa




1/3 Cup Extra Virgin Olive Oil



1 Tablespoon Balsamic Vinegar



1 Tablespoon sugar substitute, like splenda or something similar



2 Tablespoons sesame oil



Pinch of kosher salt and fresh cracked pepper



1/2 Cup sweet peppers, chopped





1/4 Cup chopped green onions, the green part



1/4 Cup fresh parsley, chopped



1/4 Cup crumbled feta cheese



1 Cup mandarin oranges



1. Prepare quinoa according to package directions. Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.



4 servings