| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Fruits, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Head Romaine lettuce — | |
| Chopped | ||
| 2 | c | Arugula |
| 3 | Navel oranges | |
| 1 | Vidalia onion | |
| Fresh parsley — chopped | ||
| Dressing: —– | ||
| 4 | tb | Olive oil |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Fresh orange juice |
| Black pepper | ||
| 1 | Avocados — sliced |
INSTRUCTIONS
For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing. Peel the oranges and remove as much of the white pith as possible. Slice into thin slices, then into half. Place orange slices into bowl. Slice onions very thin then place in bowl with oranges. Add the parsley and gently toss to combine. Slice the avocado but do not toss with onions and oranges. Arrange the oranges, onions and sliced avocado on plates in a decorative design. DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately. Recipe By : Jo Anne Merrill From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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