Orange, Avocado and Black Olive Salad
Instructions:
- 1/3 cup buttermilk
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey mustard
- 1 teaspoon grated orange peel
- Salt and pepper
- 8 cups mixed salad greens, including radicchio,watercress and arugula
- 3 Outspan* oranges, peeled and sectioned
- 1 Hass avocado, peeled and cut into lengthwise slices
- 1/2 cup pitted large black olives, sliced
- 1/2 small red onion, halved lengthwise and cut into thin strips
- 2 tablespoons chopped fresh parsley
- In a bowl, whisk together buttermilk, olive oil, vinegar, mustard and grated orange peel until smooth; season to taste with salt and pepper. Cover and refrigerate.
- Line a wide, shallow serving bowl with salad greens. Top with drained orange sections and avocado slices. Sprinkle with sliced olives, onion and parsley.
- Drizzle dressing over salad just before serving. Makes 6 servings.