| 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 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
White wine vinegar |
| 3 |
tb |
Water |
| 1/4 |
ts |
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.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”