Orange-Avocado Tossed Salad: Difference between revisions
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|Source=[http://www.tasteofhome.com/Recipes/Orange-Avocado-Tossed-Salad Country Woman Jan/Feb 2001] | |Source=[http://www.tasteofhome.com/Recipes/Orange-Avocado-Tossed-Salad Country Woman Jan/Feb 2001] | ||
|Yield=12 servings | |Yield=12 servings | ||
|Rating=Very | |Rating={{Very Good}} | ||
}} | }} | ||
[[Image:Orange-avocado tossed salad.jpg|200 px]] | [[Image:Orange-avocado tossed salad.jpg|200 px]] | ||
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[[Category:Salads]] | [[Category:Salads]] | ||
[[Category:Oranges]] | [[Category:Oranges]] | ||
[[Category:Avocado]] | |||
Latest revision as of 18:03, 31 December 2022
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | n/a |
| Source | Country Woman Jan/Feb 2001 |
| Yield / serves | 12 servings |
| Rating | Very good |
Ingredients
- 10 cups torn red leaf lettuce
- 1 cup torn fresh spinach
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup halved green grapes
- 1/2 cup slivered almonds, toasted
- 1/2 cup vegetable oil
- 1/3 cup white wine vinegar
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1 teaspoon curry powder
- 1 teaspoon soy sauce
- 1 ripe avocado, peeled and sliced
Preparation
In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, sugar, curry powder and soy sauce; shake well. Drizzle over salad; toss to coat. Garnish with avocado.
