The water chestnuts add a nice crunch to this salad. The avocado and orange slices are a perfect contrast to the chili-spice vinaigrette.  

• 1 head of red or green leaf lettuce, washed and drained
• 1 small red onion, thinly sliced
• 1 tablespoon of capers, drained
• ½ cup water chestnuts, sliced
• ½ cup canned Mandarin orange slices, drained, dried with a paper towel
• ½ avocado, peeled, pitted and diced

Tear red leaf lettuce into bite-sized pieces and place in a large salad bowl. Add 1 to 2 tablespoons of dressing and gently toss in remaining ingredients.

Chili-Spice Vinaigrette Dressing

• 1 clove of garlic, minced
• 3 tablespoons of red wine vinegar
• 1 tablespoon of orange juice
• ½ teaspoon salt
• 1 teaspoon Dijon mustard
• ½ teaspoon chili powder
• 4 tablespoons of canola or olive oil
• Fresh ground pepper, to taste

Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in the oil through the top hole of the blender and continue blending until the mixture slightly thickens.

Refrigerate for storage.