| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
April 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
pk |
Ready-to-use fresh spinach leaves; (10-ounce) |
| 2 |
lg |
Head Belgian endive; cut into |
|
|
; 1/2-inch-wide |
|
|
; slices |
| 1 |
bn |
Radishes; trimmed, thinly |
|
|
; sliced |
| 2 |
tb |
Balsamic vinegar or red wine vinegar |
| 6 |
tb |
Olive oil |
| 1 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
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
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