The Salad:

1 large head Boston lettuce, washed, dried and chilled

1 large head Romaine lettuce, washed, dried and chilled

2 cups baby spinach

2 crisp red apples

2 cups Flame grapes

2 ripe avocadoes

Small bunches of grapes, for garnish

Tear the Boston lettuce into bite-sized pieces, shred the Romaine into 1/4” ribbons.  Toss the lettuces with the spinach and set aside.

Wash, core and thinly slice the apples.

Wash and halve the grapes, lengthwise

Peel and slice the avocadoes into thin slices.

Make the dress according the following recipe. 

Toss 1/2 cup of the dressing with the greens.  Place in a serving platter.

Arrange the fruit and avocado on  top of the lettuces.

Drizzle over enough of the remaining dressing to lightly coat. 

Garnish and serve.


Mango-Ginger Cream Salad Dressing

1 cup mayonnaise

1/2 cup plain Greek yogurt

1 tablespoon orange zest

2 tablespoons fresh orange juice

2 teaspoons grated fresh ginger root.

1/4 cup finely chopped mango chutney (Major Grey’s)

1/2 teaspoon salt

1/4 teaspoon cayenne pepper


Whisk together gently until well mixed.

Cover and chill until ready to use.

Makes about 1 2/3 cups.