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Chopped Salad with Lime-Cilantro Vinaigrette

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0 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

A crisp and light summer salad made with iceberg lettuce, fresh spinach, oranges and veggies and topped with a homemade lime-cilantro vinaigrette.

Cheri Liefeld Recipe by Cheri Liefeld
April 16, 2012

Ingredients

Salad

1
head iceberg lettuce, chopped
1
bunch fresh spinach, stems removed, chopped
1/2
cup chopped carrots
1/2
cup sliced radishes
2
oranges, peeled, sectioned and chopped
1/4
cup chopped pecans, toasted

Vinaigrette

1
cup fresh cilantro leaves
1/2
cup lime juice
1/2
cup orange juice
1/3
cup olive oil
1
clove garlic, finely chopped
2
tablespoons honey
1/2
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1 In large bowl, toss all salad ingredients, or arrange lettuce and spinach on serving platter and layer carrots, radishes, oranges and pecans on top.
  • 2 In blender, place all vinaigrette ingredients. Cover; blend on high speed until smooth. Drizzle over salad or serve on the side.

Expert Tips

For a tasty salad topper, cut flour tortillas into thin strips; place on ungreased cookie sheet. Brush with olive oil and sprinkle with salt. Bake at 400°F for 5 to 8 minutes or until crisp and browned.

Add vegetables to your heart’s content—try bell peppers or tomatoes, for example…the variations are endless.

Nutrition Information

No nutrition information available for this recipe.

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