Boston Salad

Source: 12 Months of Monastery Salads
Date tried: January 11, 2016
Yield: 6-8 servings
Time needed: 20-30 minutes

I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.

This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.

Boston Salad

Boston Salad

Boston Salad
2 medium-sized heads of Boston lettuce, torn into bite-sized pieces
2 medium-sized ripe but firm avocados, peeled, pitted and sliced
2 medium-sized oranges, peeled with white pith removed and cut into rounds
1/2 cup pecan halves
2 scallions thinly sliced.

1/2 cup mayonnaise
3 Tbsp. pure maple syrup
2 Tbsp. fresh lemon juice
2Tbsp. caraway seeds
1 tsp. prepared horseradish
salt and freshly group black pepper to taste

Put all salad ingredients into a large bowl and toss lightly to combine.
Whisk together dressing ingredients in a measuring cup or small bowl until well mixed.
Pour over salad and toss lightly until everything is evenly coated.
Serve at room temperature.

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