Avocado & Greens Salad
Recipe: #7664
January 13, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Avocado, Carrot, One-Pot Meal, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Mothers Day Passover, Sunday Dinner, Thanksgiving, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"No meat or cheese, pretty healthy and great flavor"
Ingredients
- FOR SALAD
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Nutritional
- Serving Size: 1 (437.8 g)
- Calories 452.7
- Total Fat - 42 g
- Saturated Fat - 5.8 g
- Cholesterol - 0 mg
- Sodium - 923.5 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 8.5 g
- Sugars - 8 g
- Protein - 4.3 g
- Calcium - 92 mg
- Iron - 2.4 mg
- Vitamin C - 26 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
Step 2
Place the lettuce, carrots, cucumber, tomato and red onion in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it. Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.
Tips
No special items needed.