INGREDIENTS
1
head romaine lettuce, washed and chopped
1
orange cut into segments* (save the carcass juice for the dressing)
2
green onions, chopped
1
small avocado, sliced
1/4 cup
roasted sliced almonds
cooked chicken** (optional)
1/4 cup
olive oil
2 tbsp
balsamic vinegar
1 tsp
dijon mustard
Juice from the segmented orange carcass, squeezed
salt and pepper