Bok Choy, Avocado, And Orange Salad Recipe

From Dorothy McNett's Recipe Book.

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Bok Choy, Avocado, And Orange Salad

From Dorothy McNett's recipes at www.dorothymcnett.com. For a buffet style dinner party simply toss all of this together in a large salad bowl, adding some diced salami if desired. As long as the avocado is diced and tossed with the orange pieces it will stay nice and fresh without darkening for several hours.

3-4 bok choy stalks, or fresh spinach leaves, etc. (lots of local greens!)
5-6 tiny red potatoes, cooked and cooled
1 bunch of radishes, trimmed and thinly sliced
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons sugar or honey
1 1/2 teaspoons zest of a fresh orange
2 oranges, peeled and sliced or diced
1-2 avocados, peeled and sliced or diced
semi-coarse sea salt
diced salami, as desired

Combine salad greens (washed, dried, and torn into serving sized pieces) , potatoes, (dice them smaller if they are large) and radishes in large bowl. Whisk vinegar and oil in small glass measuring cup, adding sugar and orange zest. Season with salt and pepper and pour over the salad and gently toss. Mound salad on large platter and top with orange and avocado slices. Or, toss all ingredients together in a large salad bowl, taking care to have the avocado pieces coated with the orange zest dressing. Sprinkle with sea salt and serve.

Recipe created 1994-05-03.

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