| 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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