INGREDIENTS:
1/2 cup fresh basil, chopped
3 oranges, juiced
2 tablespoons roasted shallots, chopped
3 tablespoons sugar or honey
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine vinegar
1 cup olive oil
METHOD:
Combine all ingredients together, except oil, in a blender. Slowly add olive oil while the blender is running.
For the salad, toss assorted baby greens, red onion slices, orange slices, and toasted almonds with dressing. For an entrée salad, top with grilled chicken breast, shrimp, or salmon.
SOURCE: Inspired by a salad served at Scotts Seafood Bar & Grill
