Avocado And Bibb Lettuce Toss
|Bibb lettuce heads||1 , separated|
|Belgian endives||2 , separated|
|Radicchio head||1 Small, separated|
|Sweet red pepper||1⁄2 (Sweet Green Pepper)|
|Spanish onion||1⁄2 Small|
|Citrus dressing||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Hot pepper sauce||1 Dash|
|Olive oil||1⁄2 (125 Milliliter)|
CITRUS DRESSING: In bowl, stir together orange juice, vinegar, mustard, salt, garlic and hot pepper sauce; whisk in oil. (Dressing can be covered and refrigerated for up to 2 days; whisk before using.)
In large salad bowl, arrange Bibb lettuce, endive and radicchio.
Cut red pepper into thin strips and onion into thin rings; add to bowl.
Peel and pit avocados; cut into bite size cubes and sprinkle over salad.
Drizzle with enough dressing to moisten; toss well.