6 tbsp Orange juice, fresh
Pinch cayenne pepper
6 tbsp Olive oil, extra virgin
Salt and pepper to taste
2 cup Lettuce, Romaine, julienned
2 Avocados, peeled, cut into -1-inch cubes
2 Oranges, navel, peeled and -sectioned
1 medium Onion, red, thinly sliced
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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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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