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The Boston Globe

Food & dining

Recipe for Orange-avocado salad

Serves 4

A version of this recipe was originally published in Vogue in 1939 and reprinted in the cookbook “Food in Vogue,” by Maxime de la Falaise. This spring salad, served at the MFA Fashion Council lunch, is dressed with vinaigrette-marinated oranges and sweet onions. Start well in advance so the oranges and onion can marinate.

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