Ingredients
2 tablespoons white balsamic vinegar
2 oranges
12 small head red leaf lettuce, coarsely torn
1 avocado, diced
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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using a small sharp knife, cut off all the peel and white pith from the oranges. working over a large bowl, cut between membranes to release orange segments. add lettuce, avocado and vinegar to the bowl; toss gently. season with salt and pepper. divide among 4 plates.