Orange Avocado Salad

Grand Prize Winner. I got this in the Taste of Home magazine and Latressa Allen of Fort Worth, Texas was the winner. A great summertime salad to serve with grilled meat.

DRESSING:
1/2 cup orange juice
1/4 cup vegetable oil
2 Tb. red wine vinegar
1 Tb. sugar
1 tsp. grated orange peel
1/4 tsp. salt

SALAD:
1 medium head iceberg lettuce, torn
2 cups torn red leaf lettuce
1 medium ripe avocado, peeled and sliced
1/4 cup orange juice
1 cucumber, sliced
1 medium red onion, thinly sliced into rings
1 can (11 oz.) mandarin oranges, drained

In a jar with tight-fitting lid, combine dressing ingredients; shake well. Chill.

Just before serving, toss greens in a large salad bowl.

Dip the avocado slices into orange juice; arrange over greens (discard remaining juice).

Add cucumber, onion and oranges.

Serve with dressing.

Yield: 6 - 8 servings.

JACQUELINE'S COOKBOOK