Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Orange juice, fresh 2 Avocados; peeled, cut into
Pinch cayenne pepper --1-inch cubes
6 tb Olive oil, extra virgin 2 Oranges, navel; peeled and
Salt and pepper to taste --sectioned
2 c Lettuce, Romaine; julienned 1 md Onion, red; thinly sliced

Make vinaigrette in a small bowl by combining orange juice and
cayenne pepper. Gradually whisk in olive oil in a thin steady stream.
Season to taste with salt and pepper.

Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad
plates. Arrange cubed avocado, oranges, and onion decoratively on top
and drizzle with remaining vinaigrette. Serves 4.

Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol,
148 mg sodium

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