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Orange & Avocado Salad

From EatingWell:  February/March 2006, EatingWell Serves TwoSubscribe to EatingWell Magazine Today!

Your rating: None Average: 4.5 (14 votes)

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



READER'S COMMENT:
"Delicious, except I should have used light olive oil. Mine had a bitter taste. The sharpness of the dressing is tempered nicely by the avocado. I also left out onions and added spinach and cucumber. "
Orange & Avocado Salad Recipe

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Preparation

  1. Toss greens, orange segments, avocado and onion in a salad bowl. Toss with Cilantro-Lime Vinaigrette.

Nutrition

Per serving: 223 calories; 19 g fat (3 g sat, 14 g mono); 0 mg cholesterol; 14 g carbohydrates; 3 g protein; 6 g fiber; 142 mg sodium; 612 mg potassium.

Nutrition Bonus: Folate, vitamins A, E & C, potassium, monounsaturated fat.

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 fat


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