Starfruit and Toasted Macadamia Salad with Mango Vinaigrette

Sometimes, in the middle of these seemingly endless winter doldrums (although this winter hasn't been so bad), I get to the point where I absolutely lose my mind (did I mention I'm from San Diego?): I turn my light box on full blast, crank up Bob Marley and the Beach Boys, put on a bikini and some coconut-scented oil, and lay "out" in the middle of my living room with a delightful margarita. When this mood strikes you, this salad is the PERFECT remedy! It sounds complicated, but it's actually a piece of cake to make (ooooohhh, cake.....well, we'll get to that a little later). First, let's make ourselves a little bowl of paradise! **

For the dressing, you'll need:

• 1/4 cup mango vinegar
• 1/4 cup white balsamic vinegar
• 1/3 cup olive oil (this dressing is ESPECIALLY good if you can find olive oil flavored with green lemon. O&Co has it, but I'm sure some other specialty stores may also carry it)
• 1 Tbsp. dijon mustard
• Salt and Freshly ground pepper to taste

Combine all of these ingredients in a dressing jar (really, any old glass jar will do). Stick it in the refrigerator until the salad is done to let the flavors marinate.

For the salad, you'll need:

• 3/4 slivered or very finely chopped macadamia nuts (in a pinch, you can use almonds)
• Approximately 10 cups of mixed, organic baby greens (or plain arugula, if you prefer)
• 2 ripe Starfruit, thinly sliced (from end to end so they look like stars!)
• 1/2 bunch thinly sliced green onions
• 2 ripe avocados, thinly sliced
• 2 ripe kiwi, cut into small chunks
• 1/2 large, ripe papaya, cut into small chunks

First, coat a medium frying pan with cooking spray or a light misting of olive oil. Warm it over medium heat, and add the macadamias. Spray or mist the macadamias very thoroughly, reduce the heat to medium-low, and cook them, stirring frequently, for 5-10 minutes, or until they become slightly browned and very fragrant.

Now we're ready to assemble our masterpiece. Divide the greens evenly among two large bowls (for dinner salads) or four small bowls (for lunch salads). Sprinkle each salad evenly with the green onions, kiwi, and papaya chunks. Carefully arrange the avocado and starfruit over each of the salads, taking care to maximize their natural beauty. Finally, sprinkle each salad with a small handful of toasted nuts. Drizzle each salad with your fabulous homemade dressing and enjoy!

**I always recommend that you use organic ingredients whenever possible; they're better for you, they're better for the environment, and let's face it--they just taste better!