Orange-Avocado Toss
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Evelyn Sturtz, Secretary to Mr. Mauk & Mr. Adams. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/4 cup orange juice
- 1/4 tsp. salt
- 1/2 cup salad oil
- 1 tbs lemon juice
- 2 tbs. sugar
- 1 medium head lettuce torn into bite size pieces (6 cups)
- 1 small cucumber thinly sliced (1 1/3 cups)
- 1 avocado seeded, peeled & sliced
- 1 11 oz. can mandarin orange sections drained (1 1/3 cups)
- 2 tbs. sliced green onion
- 1/2 tsp. grated orange peel
- 2 tbs. red wine vinegar
- Carbohydrate 7.11654712536007 g
- Cholesterol 0 mg
- Fat 8.51844708719061 g
- Fiber 3.60036446151007 g
- Protein 1.79651250005274 g
- Saturated Fat 0.862466250240258 g
- Serving Size 1 1 Serving (161g)
- Sodium 881.126160591383 mg
- Sugar 3.51618266385 g
- Trans Fat 0.541307083527566 g
- Calories 104 calories
In large salad bowl, combine lettuce, cucumber, avocado, mandarin orange sections & onion. In a screw top jar, combine orange peel & juice, salad oil, sugar, vinegar, lemon juice & salt, cover tightly & shake well. Just before serving, pour over salad; toss lightly. Makes 8 servings.
