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Sunshine Salad

 

      Yield: 6 Servings

 

      3    firm-ripe avocados (2 1/2

           -lb. total)

      4    navel oranges (3 3/4 lb.

           -total)

      2 c  cooked long-grain brown

           -rice,at room temperature

    3/4 c  coarsely salted smoked

           -almonds,Chopped

    3/4 c  pitted dates,Chopped

      4 qt spinach leaves,rinsed and

           -crisped

           Salt

           Sunshine Dressing

    1/2 c  salad oil

      3 T  rice vinegar

      2 T  thawed orange juice

           -concentrate,Frozen

      1 t  hot sauce

    1/4 t  pepper

    1/4 t  cayenne

    1/4 t  curry powder

1. Pit and peel 2 avocados. Cut peel and white membrane from 2

oranges. Cut peeled avocados and oranges into 3/4-inch cubes and put in

a bowl. Add rice, almonds, dates, and 1/3 cup dressing; mix.

 

2. Arrange spinach around rims of salad plates. Mound rice mixture in

center of spinach.

 

3. Pit, peel, and thinly slice remaining avocado lengthwise. Cut peel

and membrane off remaining oranges, cut fruit in halves, then slice

crosswise. Arrange avocado and orange slices around rice mixture.

Moisten salads with remaining dressing. Season to taste with salt.

 

Salad Dressing: Mix together ingredients

Makes about 3/4 cup; 6 servings.

 

FINALIST Sunset's Centennial cook-off.











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