Sunshine Orange, Onion and Avocado Salad

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Fruits Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped

--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and
place in refrigerator while preparing dressing.

Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and
black pepper to taste. Whisk well. Pour dressing over salad and serve
immediately.

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NOTES : A tangy, tart and sweet salad all in one. Use Vidalia or other
sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla
Walla.