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Avocado-and-orange Salad With Citrus Vinaigresalads, vegetarian 6 tablespoon orange juice, fresh 1 pinch cayenne pepper 6 tablespoon olive oil, extra virgin 1 salt and pepper to taste 2 cup lettuce, romaine; julienned 2 avocados; peeled, cut into -1-inch 2 oranges, navel; peeled and -sectioned 1 medium onion, red; thinly sliced Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream. Season to taste with salt and pepper. Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4. Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol, 148 mg sodium
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