| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
tb |
Fresh lime juice |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Navel orange |
|
|
Peeled and sectioned |
| 1 |
sm |
Head chicory or frisee |
| 2 |
lg |
Avocados |
|
|
Peeled and seeded and cut in half |
| 1 |
sm |
Red onion; thinly sliced |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
This salad is good any time you have ripe avocados and want a quickly
prepared dish. The oranges and lime juice add a tangy counterpoint to
the mild creaminess of the avocado.
In medium bowl, whisk together oil, lime juice, salt, pepper and
garlic. Add oranges and toss to mix.
Arrange lettuce leaves on four individual serving plates. Spoon the
oranges over the lettuce, reserving the dressing. Top with avocado
slices and red onion. Drizzle each with remaining dressing and
garnish with cilantro. Serve right away or chill briefly.
PER SERVING: 270 CAL.; 5G PROT.; 21G TOTAL FAT (3G SAT. FAT); 19G
CARB.; 0 CHOL.; 87MG SOD.; 10G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 20
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”