adapted from Spring Greens with Orange Curry Dressing @ recipezaar.com
1/2 cup rice vinegar
1/2 cup vegetable oil
1/4 cup sesame oil
2 Tablespoons soy sauce
juice from 1 orange
1 clove garlic, minced
ginger, to taste
sugar, to taste
1. Whisk everything together. The green wasabi will give it a good kick, if you like wasabi, otherwise it is really good without wasabi, too. Start with 1 teaspoon sugar and taste it. I sprinkled a small amount of ground ginger in the mix, less than a teaspoon. This will make enough dressing for several salads. Store leftovers in the fridge.
1/2 head escarole, washed, dried and torn into bite sized pieces
1/2 head romaine, washed, dried and torn into bite sized pieces- save the tips to use around the perimeter of the serving dish.
1/2 head red boston butter lettuce, washed, dried and torn into slightly big bite-sized pieces
spinach leaves, washed and dried (wash well as spinach leaves tend to be sandy). Save the prettiest leaves to use around the perimeter of the serving dish.
orange segments- I used 1/2 a can mandarin oranges
1/4 red onion, sliced thin ( I forgot to buy one so I used green onions- they taste good, but the red onion looks a lot nicer in the salad).
3 oz. cheese, cubed- I used Monterey Jack because we had it here, use what your family likes.
about 1/2 c. walnuts, toasted (spread nuts on a baking sheet, bake at 350 degrees for about 7 minutes, they will smell toasty. Let cool before using).
1. Using a large serving platter, place spinach leaves and romaine tips around edge in an alternating pattern. Place torn greens and spinach leaves on platter. Place orange segments on greens. Sprinkle on onions, cheese, nuts and sesame seeds.