Southwestern Chicory Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Can be prepared in 45 minutes or less. Ingredients:
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon white-wine vinegar |
1/2 teaspoon dijon mustard |
1/4 teaspoon chili powder |
1 navel orange |
3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped |
1 large vine-ripened tomato, cut into 1/2-inch pieces |
1 avocado (preferably california), pitted, peeled, and cut into 1/2-inch pieces |
1/2 small red onion, sliced thin |
Directions:
1. In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.
|
|