Recipe by Chef Patience
This looks yummy! From Everyday Food issue 9.
Top Review by jaybee chef
I remember this salad from 40 or more years ago when my Mom made it frequently, except she added thinly sliced red onion. I've made it many times but I'd never seen a recipe for it. I was so happy to see the dressing ingredients! I didn't have white wine vinegar so in a double recipe I added about 2 tsp of lemon juice and maybe squeezed in 1 tsp of fresh lime juice with white vinegar and oil. It was a very light and refreshing dressing, just as I remembered. I used 8 sliced cuties (peeled and thinly sliced in rounds) rather than the oranges and filled the bowl up with mixed spring greens and sliced 2 avocados, then tossed. It was an excellent salad served with stuffed pork tenderloins, rice and beans for our holiday dinner for 6. The salad is beautiful served in a big glass salad bowl. Update: since I wrote this review I've substituted strawberries, nectarines, and both together for the oranges, and all are delicious!
- 3 navel oranges, segmented
- 3 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 head red leaf lettuce, torn (large)
- 1 avocado, peeled, pitted & thinly sliced
- salt and pepper