INGREDIENTS:8 large heads Boston red leaf lettuce 1 ½ cups Blue Diamond(r) Sliced Natural Almonds, toasted 3 cups blue cheese crumbles 2 red onions, sliced thin 24 tomato wedgesCitrus Vinaigrette: 2 cups orange juice 6 Tbsp. Champagne vinegar ½ cup olive oil ½ cup almond oil (if not available, double olive oil) 2 Tbsp. Dijon mustard to taste, salt and freshly ground pepperDIRECTIONS:Wash lettuce and drain off excess water. Refrigerate. In a sauce pan, reduce the orange juice to a syrup and ...
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