Caribbean Salad

This recipe was submitted by M. McLellan 

• 1/2 head curly endive
• 2 cups salted water
• 3 oranges, peeled and sliced
• 1 large Spanish onion, thinly sliced
• 1/2 cup French Dressing (recipe below)
• 2 avocados, peeled, halved and sliced

Method

Separate endive leaves; trim off and discard hard white ends. Put in cold salt water, and let stand to reduce any bitter taste. Place orange and onion slices in bowl, and pour over enough dressing to cover. Chill in refrigerator. Just before serving time, drain and dry endive, and arrange on individual plates. For each serving arrange 2 or 3 orange slices with 1 onion slice on endive; surround with 1/2 slices of avocado dipped in dressing.

Yield: 4 to 5 servings

French Dressing

• 1 cup salad oil
• 1/4 cup vinegar
• 1 1/2 teaspoons slat
• 1/4 teaspoon pepper
• 1/2 teaspoon dry mustard

Measure ingredients into a covered jar, and shake well before using. Add 1 teaspoon sugar for a sweeter dressing.