| 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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”