Cullen's Palm Avocado Salad
3 med ripe avocados peeled, pitted,
and cubed
1 can hearts of palm - (14 oz) drained, cubed
1 lrg red onion thinly sliced
4 cup mixed salad greens
VINAIGRETTE
1/4 cup white wine vinegar
1/4 cup orange juice
1 tsp Dijon mustard
1/2 cup olive oil
1 tbl chopped fresh basil
Method :
In large bowl, combine avocados, hearts of palm and onion; toss lightly.
Make Vinaigrette: In small bowl, whisk together vinegar, orange juice and
mustard until well blended. Slowly whisk in oil until well blended. Stir in
basil and salt and pepper to taste.
Add enough vinaigrette to avocado mixture to lightly coat; toss gently.
Divide greens among 4 plates and serve salad over mixed greens.
This recipe yields 4 servings.