Recipe - Orange-And-Avocado Salad

6 cup Tightly packed torn curly
leaf lettuce
1 One half cup Fresh orange sections, (3
large)
Three fourths cup Chopped peeled avocado
1 One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon White wine vinegar
3 tablespoon Water
One fourth teaspoon Hot pepper sauce

Combine first 3 ingredients in a bowl, and toss gently to mix.

Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk
until blended.

Pour over salad; toss gently to coat. Yield: 6 servings (serving size: 2
cups).

Per serving: 84 Calories; 4g Fat (37% calories from fat); 3g Protein; 12g
Carbohydrate; 0mg Cholesterol; 200mg Sodium

Recipe by: Cooking Light, Jan/Feb 1995, page 120

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.