| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Brunch for, Salads and, Canadian li |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head bibb lettuce; separated |
| 2 |
|
Belgian endives; separated |
| 1 |
|
Head radicchio; separated, or 1 more endive |
| 1/2 |
|
Sweet red pepper; or green |
| 1/2 |
|
White or spanish onion |
| 2 |
|
Avocados |
| 1/4 |
c |
Orange juice |
| 1 |
tb |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1 |
|
Clove garlic; minced |
| 1 |
ds |
Hot pepper sauce |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
CITRUS DRESSING
Buy the avocados in plenty of time for them to ripen at room temperature.
Prepare the Citrus Dressing ahead and have all the salad ingredients washed
and dried.
Citrus Dressing: In bowl, stir together orange juice, vinegar, mustard,
salt, garlic and hot pepper sauce; whisk in oil. (Dressing can be covered
and refrigerated for up to 2 days.)
In large salad bowl, arrange Bibb lettuce, endive and radicchio. Cut red
pepper into thin strips and onion into thin rings; add to bowl. Peel and
pit avocados; cut into bite-size cubes and sprinkle over salad. Drizzle
with enough dressing to moisten; toss well.
Makes about 8 servings.
Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998.
Recipe by: Canadian Living
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Mar 18, 1998
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