photo by katie in the UP
- Ready In:
- 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
- Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
- In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
- Pour vinegar dressing over all.
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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!
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RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)