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

Source: EatingWell Magazine, February/March 2006




Cilantro-Lime Vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

  • 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.)


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

about 2 cups
228 calories; protein 3.3g; carbohydrates 14.7g; dietary fiber 6.9g; sugars 5.6g; fat 18.9g; saturated fat 2.7g; vitamin a iu 3290.3IU; vitamin c 53mg; folate 186.7mcg; calcium 88.9mg; iron 1.8mg; magnesium 48mg; potassium 700.6mg; sodium 149.4mg; thiamin 0.2mg.

1 fruit, 3 fat