Yield: 4 servings
Measure | Ingredient |
---|---|
6 tablespoons | Orange juice, fresh |
\N \N | Pinch cayenne pepper |
6 tablespoons | Olive oil, extra virgin |
\N \N | Salt and pepper to taste |
2 cups | Lettuce, Romaine; julienned |
2 \N | Avocados; peeled, cut into 1-inch cubes |
2 \N | 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 ⅔ 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, 35⅘ g fat, 19⅘ carb, 0 mg chol, 148 mg sodium