Beet & Butter Lettuce Salad

Butter lettuce leaves with Calamari Rings, crumbled feta cheese, diced oven-roasted beets, red onion and mandarin orange supremes, drizzled with citrus vinaigrette.

Yield: 2 Servings



  • ½ Cup Calamari Rings, Poached & Chilled
  • 8 Each Butter Lettuce Leaves
  • ½ Cup Feta Cheese Crumbles
  • ½ Cup Beets, Diced & Roasted
  • ½ Cup Red Onion, Sliced
  • ½ Cup Mandarin Orange Supremes

Citrus Vinaigrette

  • 2 Tbsp. Orange Juice
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Lemon Juice
  • ¼ Cup Champagne Vinegar
  • To Taste Salt
  • To Taste Black Pepper
  • ¾ Cup Vegetable Oil


  1. In a blender, combine the orange juice, lime juice, lemon juice, champagne vinegar, salt and black pepper and blend.
  2. Slowly add in the vegetable oil into the blender so that it emulsifies properly.
  3. Divide the butter lettuce onto two plates and drizzle with citrus vinaigrette.
  4. Top each with half of the Calamari Rings, feta cheese crumbles, beets, red onion and mandarin orange supremes.