Recipe: Winter Greens Salad with Sweet Orange Vinaigrette and Honey-Roasted Almonds

Serves 8 to 12

Vinaigrette (makes about 2 cups):

- 1 can (6 ounces) frozen organic orange-juice concentrate

- ¼ cup white balsamic vinegar or lemon juice

- 1 tablespoon sugar

- 1-½ teaspoons kosher salt

- ½ teaspoon ground white pepper

- 1 cup canola oil

- About ¾ cup Honey-Roasted Almonds

- About 20 ounces prewashed, mixed organic salad greens

1. To prepare vinaigrette: Put orange-juice concentrate in a blender with vinegar or lemon juice, sugar, salt and pepper and blend until well combined. With blender running, slowly stream in oil to create a smooth emulsion. The vinaigrette will keep, covered and refrigerated, for several weeks.

2. Prepare almonds and set aside.

3. When ready to serve, toss greens with about 1/3 cup vinaigrette and distribute among salad plates. Scatter almonds over each salad and serve.

From "Entertaining in the Northwest Style:

A Menu Cookbook" by Greg Atkinson