| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 6 | c | Tightly packed torn curly |
| leaf lettuce | ||
| 1 1/2 | c | Fresh orange sections, 3 |
| large | ||
| 3/4 | c | Chopped peeled avocado |
| 1 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | T | White wine vinegar |
| 3 | T | Water |
| 1/4 | t | Hot pepper sauce |
INSTRUCTIONS
Combine first 3 ingredients in a bowl, and toss gently to mix. Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended. Pour over salad; toss gently to coat. Yield: 6 servings (serving size: 2 cups). Per serving: 84 Calories; 4g Fat (37% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 200mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 120 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 37
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 205.3mg
Potassium: 178.2mg
Carbohydrates: 4.3g
Fiber: 2.2g
Sugar: 1.2g
Protein: <1g