Avocado And Bibb Lettuce Toss Recipe
Ingredients
| Bibb lettuce heads | 1 , separated | |
| Belgian endives | 2 , separated | |
| Radicchio head | 1 Small, separated | |
| Sweet red pepper | 1⁄2 (Sweet Green Pepper) | |
| Spanish onion | 1⁄2 Small | |
| Avocados | 2 | |
| Citrus dressing | 1 Tablespoon | |
| Orange juice | 1⁄4 Cup (4 tbs) (50 Milliliter) | |
| Red wine vinegar | 15 Milliliter (1 Tablespoon) | |
| Dijon mustard | 1 Teaspoon (5 Milliliter) | |
| Salt | 1⁄2 Teaspoon (2 Milliliter) | |
| Garlic | 1 Clove (5 gm), minced | |
| Hot pepper sauce | 1 Dash | |
| Olive oil | 1⁄2 (125 Milliliter) |
Directions
CITRUS DRESSING: In bowl, stir together orange juice, vinegar, mustard, salt, garlic and hot pepper sauce; whisk in oil. (Dressing can be covered and refrigerated for up to 2 days; whisk before using.)
In large salad bowl, arrange Bibb lettuce, endive and radicchio.
Cut red pepper into thin strips and onion into thin rings; add to bowl.
Peel and pit avocados; cut into bite size cubes and sprinkle over salad.
Drizzle with enough dressing to moisten; toss well.
In large salad bowl, arrange Bibb lettuce, endive and radicchio.
Cut red pepper into thin strips and onion into thin rings; add to bowl.
Peel and pit avocados; cut into bite size cubes and sprinkle over salad.
Drizzle with enough dressing to moisten; toss well.
Chef
