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Source: The Working Family's Cookbook

Orange and Avocado Salad with Citrus Vinaigrette
Oranges and avocados team up for a cool refreshing salad that is especially good in the spring and summer. Pretty, too!
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Serves: 4
Prep Time: 20 minutes
Cook Time: none
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2 medium-size juice oranges
1 tablespoon red wine vinegar
salt, to taste
freshly ground pepper, to taste
1/3 cup olive oil
1 tablespoon chopped fresh basil
5 cups trimmed and torn greens, such as arugula, watercress or romaine
1 medium-size avocado, halved, pitted, peeled and sliced lengthwise

Grate 1/2 teaspoon orange rind. Cut the remaining rind and all the white pith from the oranges. Working over a bowl to catch the juice, cut the orange segments away from the membrane with a small sharp knife. Squeeze the juice from the remaining membrane into the bowl.

In a small bowl, combine the grated rind, 3 tablespoons orange juice, the vinegar and salt and pepper to taste. Whisk in the oil and then the basil.

Toss the greens wih the orange sections and the dressing. Garnish with the avocado slices.

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Although you can serve this dressing as a dip, try it on a salad.
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