Chopped Salad with Lime-Cilantro Vinaigrette

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6 to 8

servings

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
  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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.