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Recipe provided by the California Avocado Commission Ingredients 1/3 0.33 0.33cup CUP_USVolumeorange or tangerine juice 3 3 3Tbsp. TABLESPOON_USVolumeorange marmalade 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumevegetable oil 1 1 1Tbsp. TABLESPOON_USVolumewhite wine vinegar 2 2 2tsp. TEASPOON_USVolumeDijon mustard 8 8 8oz. OUNCE_USVolumedry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked) 1 1 1ripe, Fresh California Avocado, seeded, peeled and sliced 2 2 2small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary 1 1 1medium red sweet bell pepper, cut into 1/2-inch squares 3 3 3green onions, sliced diagonally 1/4 0.25 0.25cup CUP_USVolumesliced cilantro leaves (lightly packed) Instructions In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard. Add cooked pasta, mixing well. Cover and chill, stirring occasionally. To serve, add remaining ingredients and toss gently. Serve on assorted salad greens, if desired.   *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 6

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