kansasgirl
Senior Cook
This is a family favorite.
Orange and Avocado Salad
1 Head romaine lettuce, chopped
2 c Arugula (can also use spinach)
3 Navel oranges, supremed into segments (can use mandarin oranges)
1 Vidalia onion, sliced thinly
1 Avocado, cut into small dice
1/2 c Nuts, toasted (walnuts, pecans, almonds - can also use sugar-glazed
nuts)
Fresh parsley, chopped
Dressing:
1/4 c Olive oil
2 tb Red wine vinegar
2 tb Fresh orange juice
Black pepper to taste
1.Wash, dry and tear the romaine and arugula into bite-size pieces.
2. Place orange segments into a bowl with the onions and parsley; toss to
combine.
3.Mix dressing in gredients in a small bowl and whisk thoroughly. Toss
gently with oranges and onion.
4.When ready to serve, arrange lettuces on plates and top with some of
orange/onion mixture. Sprinkle with diced avocado and toasted/sugared nuts.
Serve well-chilled.
Orange and Avocado Salad
1 Head romaine lettuce, chopped
2 c Arugula (can also use spinach)
3 Navel oranges, supremed into segments (can use mandarin oranges)
1 Vidalia onion, sliced thinly
1 Avocado, cut into small dice
1/2 c Nuts, toasted (walnuts, pecans, almonds - can also use sugar-glazed
nuts)
Fresh parsley, chopped
Dressing:
1/4 c Olive oil
2 tb Red wine vinegar
2 tb Fresh orange juice
Black pepper to taste
1.Wash, dry and tear the romaine and arugula into bite-size pieces.
2. Place orange segments into a bowl with the onions and parsley; toss to
combine.
3.Mix dressing in gredients in a small bowl and whisk thoroughly. Toss
gently with oranges and onion.
4.When ready to serve, arrange lettuces on plates and top with some of
orange/onion mixture. Sprinkle with diced avocado and toasted/sugared nuts.
Serve well-chilled.