- 6 tbsp orange juice, fresh
- Pinch cayenne pepper
- 6 tbsp olive oil, extra virgin
- salt and pepper to taste
- 2 cup lettuce, Romaine, julienned
- 2 avocados, peeled, cut into
- --1-inch cubes
- 2 oranges, navel, peeled and
- 1 med Onion, red, thinly sliced
2 Gradually whisk in olive oil in a thin steady stream.
4 Toss romaine with 2/3 of vinaigrette.
5 Divide evenly among 4 salad plates.
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