|
| 1/3 | cup vegetable oil |
| 1 | teaspoon grated orange peel |
| 1/4 | cup orange juice |
| 2 | tablespoons sugar |
| 2 | tablespoons lemon juice |
| 1/2 | teaspoon ground mustard |
| 1/4 | teaspoon salt |
|
| Salad greens |
| 3 | oranges, peeled, sliced |
| 2 | avocados, peeled, pitted and sliced |
| 6 | thin slices red onion, separated into rings |
| 1. | In tightly covered container, shake all vinaigrette ingredients until well blended. |
| 2. | On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette. |
|
| For 9 grams of fat and 145 calories per serving, use just one avocado and decrease the oil in the vinaigrette to 2 tablespoons. |
|
| When an avocado is cut and its flesh exposed to air, it discolors quickly. So add avocados at the last minute, or brush with lemon or lime juice to minimize discoloration. |
Nutrition Information:
255 ( 190 ); 21 g ( 3 g); 0mg; 105 mg; 19 g ( 5 g); 2 g 4 %; 76 %; 4 %; 4 % 1 ; 4