Green And Gold Salad
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon, divided|
|Garlic||1 Clove (5 gm), halved|
|Chopped parsley||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Freshly ground black pepper||1|
|Lettuce||6 Cup (96 tbs), torn into bite size pieces|
|Spinach||4 Cup (64 tbs), well washed and torn into bite size pieces|
|Sliced stuffed olives||1 Cup (16 tbs)|
|Oranges||2 Large, peeled and sectioned|
|Red onion||1⁄2 , thinly sliced|
Combine oil, vinegar, 1 tablespoon lemon juice, garlic, parsley, salt, mustard, and pepper; chill.
At serving time, peel and slice avocados; brush with remaining 1 tablespoon lemon juice.
Arrange with remaining ingredients in salad bowl and toss with dressing.