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Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups each
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCilantro-Lime Vinaigrette1cuppacked cilantro½cupextra-virgin olive oil¼cuplime juice¼cuporange juice½teaspoonsalt½teaspoonfreshly ground pepperPinch of minced garlicSalad2large oranges8cupsmixed salad greens1avocado, diced¼cupslivered red onion½cupCilantro-Lime Vinaigrette
Cook Mode(Keep screen awake)
Ingredients
Cilantro-Lime Vinaigrette
1cuppacked cilantro
½cupextra-virgin olive oil
¼cuplime juice
¼cuporange juice
½teaspoonsalt
½teaspoonfreshly ground pepper
Pinch of minced garlic
Salad
2large oranges
8cupsmixed salad greens
1avocado, diced
¼cupslivered red onion
½cupCilantro-Lime Vinaigrette
DirectionsTo 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.)TipsMake Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.Originally appeared: EatingWell Magazine, February/March 2006
Directions
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.)TipsMake Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.
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.)
Tips
Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.
Originally appeared: EatingWell Magazine, February/March 2006
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Nutrition Facts(per serving)228Calories19gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
