Yield: 6 Servings
|2 \N||Oranges; peeled & sectioned|
|1 large||Avocado; halved, peeled & sliced lenghtwise|
|3 tablespoons||Orange juice|
|1 tablespoon||White Vermouth|
|1 \N||Head Romaine lettuce torn in bite-size pieces|
|6 tablespoons||Olive oil|
|2 tablespoons||Red wine vinegar|
|3 \N||Scallions; chopped, or|
|1 \N||Red onion; thinly sliced|
|\N \N||Fresh ground pepper|
Place orange and avocado pieces in a glass bowl. Pour orange juice & vermouth over them & marinate at least 30 minutes. (Refrigerate if prepared well in advance.) Arrange lettuce in shallow salad bowl, preferrably glass since this makes a pretty salad. Mix oil and vinegar. Stir in about half of marinade. Pour over lettuce. Add pepper, scallions or onion rings and toss.
Arrange orange and avocado slices on top and serve.
ADD SHRIMP (COOKED, SHELLED, AND DEVEINED) FOR A SUMMER LUNCHEON.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .