| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Sherry vinegar |
| 3/4 |
ts |
Dijon mustard |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Fruity Spanish olive oil |
| 3 |
|
Oranges; peel and pith removed, cut into segments |
| 3 |
|
Avocados; preferably Haas |
| 1/2 |
bn |
Fresh mint; leaves only |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6205
In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper,
and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the
time until the dressing is emulsified.
Peel the avocados and cut them into segments approximately the same size as
the oranges. Combine the avocados and oranges in a bowl and toss them
gently with just enough dressing to coat. Mound some of the salad on each
plate and scatter some mint leaves over the top. Serve immediately.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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