This is a light summery salad. Fresh mandarins are best in this salad!
1 head Bibb, Boston or butter lettuce
1 can of mandarin oranges, drain and reserve juice (or 2 tangerines)
¼ cup red onion, sliced thin
¼ cup red bell pepper, sliced thin
1/3 cup pine nuts or raw hazelnuts
1/3 cup reserved mandarin juice
2 Tbs fresh orange juice
2 Tbs rice vinegar
1/3 cup canola oil or other expeller pressed oil
1 tsp honey or agave
¼ tsp sea salt
Rinse and dry lettuce, tear into bite-size pieces. Divide among salad plates.
Drain mandarin oranges and reserve liquid for dressing.
Combine dressing ingredients in a small bowl and mix thoroughly before drizzling on salad.
Roast pine nuts or hazelnuts in a pan in the oven at 350 degrees for 5 minutes. Be careful not to burn, they should be light brown.
Place salad on 4 plates; garnish each salad plate with mandarin orange slices, red onion, red pepper, and nuts. Drizzle dressing over salad right before serving.