Autumn Salad
Recipe from
Better Homes and Gardens
A cumin-scented sherry vinaigrette sets off a harmony of flavors and textures in this colorful vegetable salad.
Servings:
8 to 10 servings
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
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4 teaspoonssherry wine vinegarsee savings
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3/4 teaspoonground cuminsee savings
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1/4 cupextra-virgin olive oilsee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonfreshly ground black peppersee savings
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2 medium headsred leaf lettuce, torn (12 cups)see savings
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3 mediumseedless tangerines, peeled and sectionedsee savings
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1 mediumred onion, thinly slicedsee savings
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2 mediumavocados, halved, seeded, peeled, and cut into chunkssee savings
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8 tablespoonsCumin-Roasted Pumpkin Seeds (see Recipe Center)see savings
Directions
1.
For dressing, in a large salad bowl, whisk together the vinegar and cumin. Gradually whisk in olive oil in a slow, steady stream. Add the salt and pepper.
2.
Add the lettuce, tangerines, onion, avocados, and 6 tablespoons of the pumpkin seeds to the salad bowl. Toss lightly to coat with dressing. Sprinkle with the remaining 2 tablespoons pumpkin seeds. Serve at once. Makes 8 to 10 servings.
Nutrition information
Calories 244, Total Fat `20 g, Saturated Fat 3 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 13 g, Total Sugar 5 g, Fiber 6 g, Protein 7 g. Daily Values: Vitamin C 50%, Calcium 5%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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