Yield: 2 servings
|¼ cup||Walnuts, chopped|
|1 small||Sweet orange, sectioned|
|½ medium||Firm ripe avocado, diced|
|1½ tablespoon||Walnut oil -=OR=-|
|½ tablespoon||Lemon juice -=OR=-|
|Lime juice, to taste|
|½ cup||Turnip, diced|
|Red leaf lettuce, torn, as needed|
|Black pepper, to taste|
Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool.
Combine salad ingredients in a serving bowl & toss with the walnuts.
In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.
Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 02-01-95