This is a copycat recipe. In my research, I could not verify that this is the salad served at this restaurant. I discovered that there are two Versailles chains and that they are both Cuban restaurants. The Miami restaurant was created in 1971 by Felipe Valls, Sr.. The LA chain was started in 1981 by Orlando and his son William Garcia. Florida Avocado Salad is on the menu in Miami, but without a description. It is not on the menu in LA as Orange and Avocado Salad.
Wherever it originated, it sounds delicious!
I made this for dinner with the Mojo Pork recipe. It was very tasty, but be warned to mix the greens, oranges and dressing at the very last minute! The avocados could be diced and mixed with the dressing ahead of time. I particularly like the sweet/sour/hot flavors mingled together with the crunch of the greens, the juiciness of the oranges and the creamy avocado.
Ingredients
4 cups Tightly packed torn curly leaf lettuce
1 Fresh orange, sectioned OR 1 (4 oz.) can Mandarin orange segments, well drained
1 avocado, peeled and diced
1 1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons White wine vinegar (or White Balsamic)
2 tablespoons Water
1/4 teaspoon Hot pepper sauce
Directions
Combine first 3 ingredients in a bowl, and toss gently to mix.
Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended.
Pour over salad; toss gently to coat.
4 cups Tightly packed torn curly leaf lettuce
1 Fresh orange, sectioned OR 1 (4 oz.) can Mandarin orange segments, well drained
1 avocado, peeled and diced
1 1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons White wine vinegar (or White Balsamic)
2 tablespoons Water
1/4 teaspoon Hot pepper sauce
Directions
Combine first 3 ingredients in a bowl, and toss gently to mix.
Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended.
Pour over salad; toss gently to coat.
Serve immediately!
Serves: 6
References:
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