RVTV and The Cooking Ladies
SENSATIONAL SALAD PLATE
(Makes 3 servings)
1 avocado, peeled and sliced into wedges
1 tablespoon (15 mL)
lemon juice
1/4 cup (60 mL) apple
cider vinegar
1/8 teaspoon (0.63
mL) salt
1/4 teaspoon (1.25
mL) dried basil leaves
1/3 cup (80 mL)
orange juice
1/8 teaspoon (0.63
mL) black pepper
1/3 cup (80 mL) extra
virgin olive oil
3 large lettuce leaves
1 sweet red pepper, cut into rings
1 sweet green pepper, cut into rings
2 red grapefruit, peeled and sectioned
2 navel oranges, sliced into rounds
1 sweet onion, peeled, sliced into rings
15 grape tomatoes
1/4 teaspoon (1.25
mL) seasoned salt
Sprinkle
the avocado wedges with lemon juice to prevent them from
turning brown.
In a
bowl, combine the vinegar, salt, basil, orange juice,
and black pepper. Whisk the dressing while slowly
adding the olive oil to the mixture. Set aside.
Put a
lettuce leaf on each serving plate.
Arrange
red pepper, green pepper, grapefruit, orange, onion, and
tomatoes on the lettuce.
Arrange
the avocado on the salad plate. Sprinkle the avocado
lightly with seasoned salt.
Drizzle
the dressing over the salad.
Per
serving: 490 calories, 36 g fat, 5 g saturated fat, 6 g
protein, 51 g carbohydrate, 6 g fibre, 33 g sugar, 240
mg sodium.
Recipes provided by Phyllis Hinz & Lamont Mackay
"The
Cooking Ladies"
www.thecookingladies.com
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