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CATEGORY CUISINE TAG YIELD
Belgian April 1994 1 Servings

INGREDIENTS

3/4 Ready-to-use fresh spinach
leaves 10-ounce
2 Head Belgian endive, cut
into
1/2-inch-wide
slices
1 Radishes, trimmed thinly
sliced
2 T Balsamic vinegar or red wine
vinegar
6 T Olive oil
1 1/2 t Sugar
1 1/2 t Grated orange peel
2 Oranges, peel and white pith
removed sliced
into rounds
sliceshalved
2 Avocados, peeled pitted
sliced

INSTRUCTIONS

Combine spinach leaves, endive and radishes in large bowl. Place
vinegar in small bowl. Gradually mix in oil. Add sugar and orange
peel. Season to taste with salt and pepper. Pour dressing over salad
and toss.  Mound salad on large platter. Top with orange and avocados
slices.  Serves 6.  Bon Appetit April 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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