Avocado Salad with Citrus Vinaigrette

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " September 28, 2002 " >

<Summ>

<Nam>

Avocado Salad with Citrus Vinaigrette

</Nam></Summ>

<RcpE name= " Avocado Salad with Citrus Vinaigrette " author= " Vegetarian Times,

March 1999 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Avocado Salad with Citrus Vinaigrette

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons olive oil

2 tablespoons fresh lime juice

salt and freshly ground black pepper

1 clove garlic -- minced

1 medium naval orange -- peeled and sectioned

1 small head chicory or frisee

2 large avocados -- peeled, seeded and c

1 small red onion -- thinly sliced

2 tablespoons chopped fresh cilantro

 

In medium bowl, whisk together oil, lime juice, salt, pepper and garlic. Add

oranges and toss to mix.

 

Arrange lettuce leaves on four individual serving plates. Spoon the oranges

over the lettuce, reserving the dressing. Top with avocado slices and red

onion. Drizzle each with remaining dressing and garnish with cilantro. Serve

right away or chill briefly.

 

Per serving: 270 cal; 5g prot; 21g total fat (3g sat fat); 19g carb; 0 chol;

87mg sod; 10g fiber

 

S(Formatted by Karen):

" on 9/28/02 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 378 Calories; 36g Fat (80.5% calories

from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 7 Fat.

 

NOTES : This salad is good any time you have ripe avocados and want a

quickly-prepared dish. The oranges and lime juice add a tangy counterpoint to

the mild creaminess of the avocado.

Nutr. Assoc. : 0 0 0 0 0 3428 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " olive oil " unit= " tablespoons " qty= " 6 " ></IngR>

<IngR name= " fresh lime juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR name= " clove garlic " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " naval orange " unit= " medium " qty= " 1 " >

<IPrp>

peeled and sectioned

</IPrp>

</IngR>

<IngR name= " head chicory or frisee " unit= " small " qty= " 1 " >

<INtI>

3428

</INtI>

</IngR>

<IngR name= " avocados " unit= " large " qty= " 2 " >

<IPrp>

peeled, seeded and cut in half

</IPrp>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

In medium bowl, whisk together oil, lime juice, salt, pepper and garlic. Add

oranges and toss to mix.

</DirT>

<DirT>

Arrange lettuce leaves on four individual serving plates. Spoon the oranges

over the lettuce, reserving the dressing. Top with avocado slices and red

onion. Drizzle each with remaining dressing and garnish with cilantro. Serve

right away or chill briefly.

</DirT>

<DirT>

Per serving: 270 cal; 5g prot; 21g total fat (3g sat fat); 19g carb; 0 chol;

87mg sod; 10g fiber

</DirT>

</DirS>

<AltS label= " Formatted by Karen " source= " on 9/28/02 " />

<Note>

This salad is good any time you have ripe avocados and want a quickly-prepared

dish. The oranges and lime juice add a tangy counterpoint to the mild

creaminess of the avocado.

</Note>

</RcpE></mx2>