Green Salad With Orange Vinaigrette

3/4 pk Ready-to-use fresh spinach leaves; (10-ounce)
2 lg Head Belgian endive; cut into 1/2-inch-wide slices
1 bn Radishes; trimmed, thinly sliced
2 tb Balsamic vinegar or red wine vinegar
6 tb Olive oil
1 1/2 ts Sugar
1 1/2 ts Grated orange peel
2 Oranges; peel and white pith removed, sliced into rounds, slices halved
2 Avocados; peeled, pitted, sliced

Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.

Mound salad on large platter. Top with orange and avocados slices.

Serves 6.

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