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Orange & Avocado Salad

http://www.eatingwell.com/recipes/orange_avocado_salad.html

From EatingWell:  February/March 2006, EatingWell Serves Two

This colorful salad would be a welcome addition to a Mexican-inspired meal.

4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Cilantro-Lime Vinaigrette

• 1 cup packed cilantro
• 1/2 cup extra-virgin olive oil
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Pinch of minced garlic

Salad

• 2 large oranges
• 8 cups mixed salad greens
• 1 avocado, diced
• 1/4 cup slivered red onion
• 1/2 cup Cilantro-Lime Vinaigrette

Preparation

1. To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
2. To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)

Nutrition

Per serving : 228 Calories; 19 g Fat; 3 g Sat; 14 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 3 g Protein; 7 g Fiber; 149 mg Sodium; 701 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 fat

Tips & Notes

• Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.