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Chopped Salad with Lime-Cilantro Vinaigrette

Blogger Cheri Liefeld of Adventures in the Kitchen shares a simple recipe for a crisp and tangy chopped salad.

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

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

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LOCATION

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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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