| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Inet, Salads, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | T | Orange juice, fresh |
| Pinch cayenne pepper | ||
| 6 | T | Olive oil, extra virgin |
| Salt and pepper to taste | ||
| 2 | c | Lettuce, Romaine julienned |
| 2 | Avocados, peeled cut into | |
| 1-inch cubes | ||
| 2 | Oranges, navel peeled and | |
| sectioned | ||
| 1 | Onion, red thinly sliced |
INSTRUCTIONS
Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream. Season to taste with salt and pepper. Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4. Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol, 148 mg sodium From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 114
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 10.1mg
Potassium: 672.3mg
Carbohydrates: 19.6g
Fiber: 8.1g
Sugar: 8.5g
Protein: 2.8g