Butter Lettuce With Orange Muscat Champagne Vinaigrette

“This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra nice. Posting the recipe for all those JoeHeads out there...you know who you are!”

Ingredients Nutrition

  • 1 head butter lettuce
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 cup jicama, cut into matchsticks
  • 1 orange, peeled and segmented (I used Valencia)
  • 14 cup red onion, diced small
  • Vinaigrette
  • 2 tablespoons orange muscat champagne vinaigrette
  • 1 tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
  • salt and pepper, to taste
  • 1 teaspoon stone ground mustard (my addition for a bit more zing)
  • Garnish
  • fresh apple mint leaf (or pineapple)
  • 2 tablespoons toasted pepitas (optional)


  1. Please note that all ingredient amounts are estimated.
  2. Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
  3. Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
  4. Divide and arrange on 4 salad plates.
  5. Garnish each serving with apple mint leaves and pepitas.
  6. Pass the dressing.

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