• Layer spinach, kale, greens or butter lettuce on the bottom of a clear trifle or large salad bowl
• Top with sliced pickled onion and cucumbers (see recipe below)
• Layer sliced 3 hard boiled eggs over pickled onion layer, salt and pepper eggs
• Layer a thin layer of lettuce variety over eggs, just covering them
• Layer peeled clementines or manelo oranges over lettuce, sprinkle lightly with good balsamic dressing
• Sprinkle with a few lettuce leaves
• Top with sliced and/or cut avocodos, salt and pepper lightly
• Sprinkle with toasted pistachio nuts, or nuts of choice
• Serve with Citrus Honey Rosemary Dressing
  

Pickled Citrus Onions and Cucumbers

• 1 cup of thinly sliced red onion
• 1/2 cup thinly sliced seedless cucumber
• 1/4 of cup real lime juice
• 1 1/2 TB of fresh squeezed orange juice
• 1 t white wine vinegar
• Mix together and marinate for at least an hour

Easy Citrus Honey Rosemary Salad Dressing

• 2 TB white wine vinegar
• 2 TB fresh lemon juice
• 1 1/2 tsps of Dijon mustard
• 1 TB of orange blossom honey
• 1 tsp. of chopped and minced fresh rosemary
• 1/4 plus 2 TB of extra virgin olive oil
• Whisk everything but olive oil in small bowl or 2 cup glass measuring cup, until completely mixed together and flavors combine.
• Add 1/2 tsp of garlic salt or to taste
• Pepper to taste
• A few scrapes of zest of lemon and orange
• Add olive oil at the end and mix everything together