"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Green and Orange Salad Recipe

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This recipe for Green and Orange Salad, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Sorosky
Added: Tuesday, November 6, 2007


1 large head Boston or butter lettuce

Pureed Orange Dressing (See below)

1 orange, preferebly navel, peeled and divided into segments

2 small green onions with tops, thinly sliced

1 avocado, halved, pitted, peeled and sliced

1/4c. roasted and salted sunflower seeds

Pureed Orange Dressing

4 orange segments

1tsp. honey

2T.raspberry vinegar

1/4c. vegetable oil

1/4tsp. salt

Freshly ground pepper

Wash and dry lettuce and tear into bite size pieces. Wrap in paper towel and store in refrigerator until serving.

To make the Pureed Orange Dressing, in a food processor fitted with a metal blade, puree orange segments. Mix in honey and vinegar. With motor running, slowly pour oil through the feed tube. Season to taste with salt and pepper.

Before serving, place lettuce in a salad bowl. Add orange segments, green onions and avocado. Pour over as much dressing as needed to coat lettuce and toss well. Sprinkle with sunflower seeds.

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