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Winter fruits add extra nutrition and a refreshing flavor to tossed salads. The microwave is used to toast the nuts for added flavor in the oil and vinegar dressing.

ORANGE & AVOCADO TOSSED SALAD

Dressing:

2 tablespoons pine nuts
3 tablespoons cooking oil
2 tablespoons red wine vinegar

2 tablespoons orange juice

1 teaspoon sugar

1/4 teaspoon Dijon mustard

Salad:
5 cups torn salad greens

2 oranges, peeled, sliced, halved
1 medium avocado, peeled, sliced

1/4 cup chopped fresh cilantro

1. MICROWAVE (100%) nuts and oil in uncovered 1-cup glass measure 2 to 3 minutes or until lightly toasted. Remove nuts with slotted spoon; set aside. Add remaining dressing ingredients to oil; mix well. Store in covered jar in refrigerator.

2. Combine all salad ingredients in large bowl. Add dressing just before serving; sprinkle with pine nuts. Toss to coat evenly with dressing.

About 8 Servings

TIPS · For smaller serving needs, store dressing in refrigerator and add just the quantity desired to a smaller quantity of greens.
>Salad greens can be arranged on individual plates. Top with orange and avocado slices; sprinkle with cilantro and toasted nuts. Drizzle with dressing.

>Chopped walnuts or almonds can be substituted for pine nuts.

Nutrition Info/Serving: 121 calories, 2 g protein, 8 g carbohydrate, 10 g fat, 0 mg cholesterol, 6 mg sodium, 2.2 g dietary fiber.