ROMAINE SALAD WITH ORANGES AND CASHEWS

"Add chicken breast, shrimp, or salmon to make this a meal, or use as is to accompany your meal."

1/2 teaspoon orange zest
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 cups romaine lettuce
Orange segments from 1 orange
1/4 cup cashews
1/2 cup thinly sliced red onion

Whisk together the orange zest, vinegar, mustard, olive oil, salt and pepper. Toss with the lettuce.

Gently mix in the orange segments, cashews and red onion; alternatively, distribute them evenly on each plate over the dressed lettuce.

TIP
When you want orange segments, first peel the orange. Then use a small paring knife to make a cut on each side of the membranes. The wedge-shaped segments will pop right out.

Makes 4 servings
Source: Marge Perry - Newsday, January 10, 2007