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Chopped Salad with Lime-Cilantro Vinaigrette

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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A crisp and light summer salad made with iceberg lettuce, fresh spinach, oranges and veggies and topped with a homemade lime-cilantro vinaigrette.
By Cheri Liefeld
Updated Apr 16, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add vegetables to your heart’s content—try bell peppers or tomatoes, for example…the variations are endless.

Nutrition

Nutrition Facts are not available for this recipe
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