Yield: 4 servings
|6 tablespoons||Orange juice, fresh|
|Pinch cayenne pepper|
|6 tablespoons||Olive oil, extra virgin|
|Salt and pepper to taste|
|2 cups||Lettuce, Romaine; julienned|
|2||Avocados; peeled, cut into 1-inch cubes|
|2||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