"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team."
Pair this lovely side or first-course salad with the Blue Cheese Toasts. Add cooked, peeled shrimp for a lunch entrée.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Whisk oil, vinegar, orange juice, and mustard in small bowl to blend. Season dressing with salt and pepper.
Step 2
Place 3 lettuce leaves on each of 4 plates. Arrange sliced avocados and cranberries atop lettuce. Using vegetable peeler, shave cheese and sprinkle atop each salad. Drizzle salads with dressing.
