Roast Beef and Blood Orange Salad
6 medium Blood Oranges
4 cups torn lettuce leaves
3 cups rare roast beef strips
1 cup thinly sliced half-rings or red onion
8 avocado slices
1 Blood Orange
1/3 cup vegetable oil
1 tablespoon lime or lemon juice
1 tablespoon shredded orange peel
1 tablespoon snipped fresh chives
1 teaspoon sugar
1/4 teaspoon pepper
To make dressing, cut orange into halves. Squeeze juice to make about 1/3 cup. Combine juice with oil, lime juice, orange peel, chives, sugar, and pepper in jar with tight-fitting lid. Cover and shake vigorously. Makes about 2/3 cup.
To make salad, cut oranges into halves. Cut pulp from white membrane with small sharp knife. Slice pulp thinly crosswise. In large bowl, combine oranges with lettuce, beef, and onion; toss to combine. Pour dressing over salad and toss gently to coat. Spoon salad onto 4 plates. Garnish each with 2 avocado slices.
Source: Frieda’s Inc.