Green salad with orange vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pack | Ready-to-use fresh spinach leaves; (10-ounce) |
| 2 | larges | Head Belgian endive; cut into |
| ; 1/2-inch-wide | ||
| ; slices | ||
| 1 | bunch | Radishes; trimmed, thinly |
| ; sliced | ||
| 2 | tablespoons | Balsamic vinegar or red wine vinegar |
| 6 | tablespoons | Olive oil |
| 1½ | teaspoon | Sugar |
| 1½ | teaspoon | Grated orange peel |
| 2 | Oranges; peel and white pith | |
| ; removed, sliced | ||
| ; into rounds, | ||
| ; sliceshalved | ||
| 2 | Avocados; peeled, pitted, | |
| ; sliced | ||
Directions
Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
Mound salad on large platter. Top with orange and avocados slices.
Serves 6.
Bon Appetit April 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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