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1
cup cranberry juice cocktail
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1/4
cup salad oil
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2
tablespoons red wine vinegar
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2
teaspoons sugar
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1
teaspoon salt
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2
small heads romaine or leaf lettuce
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2
heads Belgian endive
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2
cucumbers, thinly bias-sliced
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2
cups fresh enoki mushrooms or sliced button mushrooms (7-ounces)
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2
red sweet peppers, cut into thin bite-size strips*
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1
cup alfalfa sprouts, optional
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2
avocados
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Lemon juice
1. For dressing, in a screw-top jar combine cranberry juice cocktail, oil, vinegar, sugar, and salt. Cover and shake well. Chill until serving time.
2. Meanwhile, rinse romaine and endive; pat dry. Line a platter with some of the romaine and all of the endive. Coarsely shred remaining romaine; spread over platter. Arrange cucumber, mushrooms, red pepper, and sprouts, if desired, on lettuce-lined platter. If desired, cover and chill for up to 24 hours.
3. To serve, halve, seed, peel, and thinly slice avocados, brushing slices with lemon juice. Add avocados to platter. Shake dressing well and serve with salad. Makes 12 servings.
4. *Note: For softer-looking red pepper strips, blanch the pepper strips in boiling water for 1 to 2 minutes. Drain well and chill thoroughly.
5. Make-Ahead Tip: Combine dressing ingredients; cover and chill. Arrange vegetables (except avocados) on romaine- and endive-lined platter; cover and chill for up to 24 hours. Serve as directed above.
- Servings Per Recipe 12,
- Calories 192,
- Protein (gm) 4,
- Carbohydrate (gm) 24,
- Fat, total (gm) 11,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 721,
- Vitamin C (mg) 67,
- Sodium (mg) 203,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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