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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal.—Francis Garland, Anniston, Alabama Ingredients:
1/2 cup olive oil |
2 tablespoons plus 1-1/2 teaspoons white wine vinegar |
4-1/2 teaspoons white balsamic vinegar |
1 tablespoon dijon mustard |
3 small garlic cloves, minced |
1 teaspoon grated lemon peel |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
8 cups torn mixed salad greens |
2 medium ripe avocados, peeled |
4 tangerines, peeled and sectioned |
1/2 cup shredded parmesan cheese |
4 bacon strips, cooked and crumbled |
Directions:
1. For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon. Yield: 8 servings.
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