Avocado-and-orange salad with citrus vinaigre

Yield: 4 servings

Measure Ingredient
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

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