Avocado and orange salad

Yield: 1 Servings

Measure Ingredient
litre Head lettuce; torn into pieces, (I use a soft "butter" lettuce, or romaine)
1 Purple onion; thinly sliced, (or other if not available)
2 cans Mandarin Oranges; drained, (11oz cans)
1 Or 2 Avocados; peeled and sliced
4 ounces Flaked almonds
¼ cup Oil
¼ cup Vinegar
1 tablespoon Lemon juice
2 tablespoons Sugar; (or substitute)
½ teaspoon Salt
½ teaspoon Dry mustard
Few drops of Tabasco

DRESSING

SOURCE: THE NEW MYRNA ROSEN COOKBOOK Combine all salad ingredients. Blend all dressing ingredients well, preferably in a processor. Pour over salad.............and enjoy, enjoy !! Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@...> on Jun 6, 1998

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