Orange and Avocado Salad
- Can be made 3 days ahead of time (except for avocado). Serves 12 - 16
- Dressing: (keeps well, good for soaking bread)
- 1/4 c. white vinegar
- 1/2 c. orange juice (fresh)
- 1/4 c. white sugar
- 1/2 tsp. salt (I use less)
- 2 teaspoons grated orange peel (fresh)
- 2 tablespoons lemon juice
- 1/2-teaspoon dry mustard
- 1 cup olive oil (I use more than 1/2 corn oil)
Salad
- Combine (and toss, optional)
- 3 large seedless oranges - sliced and peeled (pick the seeds out)
- 2 large avocados - diced - but I like them thinly sliced lengthwise
- 2 sweet onions - sliced into thin rings (I use one Vidalia and one red for colour - serve tic tacs)
- 1 head Romaine lettuce
- 1 head Boston lettuce
1 head iceberg lettuce (if I only use two heads of lettuce I leave this type out, but make the rest of the recipe as is. Sometimes even if I use three and am going to serve it right away I use the red leaf for colour. Iceberg holds up if you have to make it first and keep it for a while or if it is really hot out)
Combine dressing and salad just before serving - toss.
(YUWO Gourmet Luncheon, October 10, 1974)