Orange onion salad with chili dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Leaf lettuce pieces (rinsed & crisped) |
| ½ | pounds | Tiny cooked shelled shrimp =OR=- |
| 2 | cups | Bite-sized pieces of cooked Chicken or Beef Steak |
| ½ | cup | Thinly sliced red onion |
| 1 | small | Cucumber; ends trimmed, thinly sliced |
| 3 | smalls | Oranges |
| 1 | medium | Firm-ripe avocado |
| 1 | cup | Green or red chili dressing |
Directions
Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce. With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into ¼" thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise, and place slices on salad. Pour dressing over salad and gently mix. Makes 6 to 8 servings.
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