Green Salad with Orange Vinaigrette
- 3/4 10-ounce package ready-to-use fresh spinach leaves
- 2 large heads Belgian endive, cut into 1/2-inch-wide slices
- 1 bunch radishes, trimmed, thinly sliced
- 2 tablespoons balsamic vinegar or red wine vinegar
- 6 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons grated orange peel
- 2 oranges, peel and white pith removed, sliced into rounds, slices halved
- 2 avocados, peeled, pitted, sliced
- Combine spinach leaves, endive and radishes in large bowl.
- Place vinegar in small bowl.
- Gradually mix in oil.
- Add sugar and orange peel.
- Season to taste with salt and pepper.
- Pour dressing over salad and toss.
- Mound salad on large platter.
- Top with orange and avocados slices.
endive, radishes, balsamic vinegar, olive oil, sugar, oranges, avocados
Taken from www.epicurious.com/recipes/food/views/green-salad-with-orange-vinaigrette-1753 (may not work)