Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Tightly packed torn curly leaf lettuce |
| 1½ cup | Fresh orange sections, (3 large) |
| ¾ cup | Chopped peeled avocado |
| 1½ teaspoon | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 tablespoons | White wine vinegar |
| 3 tablespoons | Water |
| ¼ teaspoon | Hot pepper sauce |
Combine first 3 ingredients in a bowl, and toss gently to mix.
Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended.
Pour over salad; toss gently to coat. Yield: 6 servings (serving size: 2 cups).
Per serving: 84 Calories; 4g Fat (37% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 200mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 120 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.