Orange & Avocado Salad
This colorful salad would be a welcome addition to a Mexican-inspired meal. Source: EatingWell Magazine, February/March 2006
Ingredients
Cilantro-Lime Vinaigrette
Salad
Directions
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To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
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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.)
Tips
Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
228 calories; 18.9 g total fat; 2.7 g saturated fat; 149 mg sodium. 701 mg potassium; 14.7 g carbohydrates; 6.9 g fiber; 6 g sugar; 3.3 g protein; 3290 IU vitamin a iu; 53 mg vitamin c; 187 mcg folate; 89 mg calcium; 2 mg iron; 48 mg magnesium;
Exchanges:
1 fruit, 3 fat
