California Salad

(taken from "Food to Live By" by Myra Goodman)

Serves 4 as a side salad

Ingredients:
- 4 ounces (5 to 6 cups) mixed baby greens
- about 1/4 cup Lemon Vinaigrette
- 1/4 cup sliced almonds, toasted
- 1/2 cup (2 ounces) crumbled mild semisoft goat cheese
- 1/2 ripe avocado
- 8 dried apricots

Directions:
1. Just before you plan to serve, add 3 tablespoons of the vinaigrette. Toss to coat the leaves, add more if needed.
2. Transfer greens to a platter or individual plates. Scatter the almonds and cheese on top of the greens.
3. Peel the avocado, and cut lengthwise into this slices. Arrange slices around the edge of the platter/plates. Sprinkle apricots over the salad, and serve.

Verdict:
I am obsessed with this salad! I toast a bunch of almonds ahead of time so that if I decide on a whim to have it, it doesn't take as long to prepare. There is a great mixture of sweet, tart, and tangy. Don't be afraid of goat cheese because it tastes wonderful. It's a really good side salad for the lime halibut dish and rice pilaf, because both have citrus and sliced almonds. I rarely include the avocado.