Orange Walnut Salad

Ingredients:
Lettuce leaves of choice (eg oak-leaf, rocket, spinach, cos, curly-leaf), equivalent to ~ 2 small lettuces
4 celery sticks
1 cucumber
3 fresh oranges
1 Spanish onion
60 g (1 cup) chopped walnuts

Dressing:
60 ml (1 cup) olive oil
60 ml (1 cup) freshly squeezed lemon juice
2 teaspoons grated orange rind
1 teaspoon seeded mustard
freshly ground black pepper
1 tablespoon honey

Wash and pat dry lettuce and other vegetables. Tear leaves into bite sized pieces. Cut celery on the diagonal into thin slices. Cut cumber in half, then into thin slices. Peel the oranges, remove the white pith and slice into segments between the membrane. Peel and half Spanish onion, and thinly slice. Combine all the salad ingredients except the walnuts and place into serving bowl.

Place all of the dressing ingredients in a screw-top jar and shake vigorously to combine. Pour over salad and toss lightly. Sprinkle walnuts over top.

Serves 4–6 as a side dish.