January 23, 2014
This green salad is packed with colorful, crunchy veggies, making it an excellent complement to chili and other south of the border entrées.
Ingredients
- 1/2 Cup orange juice
- 1/4 Cup lime juice
- 1/4 Cup extra virgin olive oil
- 1/3 finely chopped seeded poblano pepper
- 3 Tablespoons chopped cilantro
- Salt, to taste
- 8 Cups bite-size pieces mixed lettuces, such as red leaf, green leaf, or butter lettuce
- 2 Cups thinly sliced jicama sticks
- 1 Cup thinly sliced carrot sticks
- 3 oranges, peeled and cut into bite-size pieces
- 1/2 orange bell pepper, cored, seeded, and cut into thin strips
- 1/2 red bell pepper, cored, seeded, and cut into thin strips
- 1/2 yellow bell pepper, cored, seeded, and cut into thin strips
Directions
Stir together orange juice and lime juice in a medium bowl, then whisk in oil until well blended. Add poblano peppers, cilantro, and salt. Set aside.
Put lettuces, jicama, carrots, oranges, and orange, red, and yellow bell peppers into a large bowl. Add vinaigrette and toss gently to coat. Serve immediately.
Nutritional Facts
Servings6
Calories Per Serving167
Total Fat9g15%
Sugar11gN/A
Saturated1g7%
Protein3g5%
Carbs20g7%
Vitamin A341µg38%
Vitamin B60.2mg12.5%
Vitamin C120mg100%
Vitamin E2mg11%
Vitamin K89µg100%
Calcium72mg7%
Fiber6g23%
Folate (food)104µgN/A
Folate equivalent (total)104µg26%
Iron2mg9%
Magnesium32mg8%
Monounsaturated7gN/A
Niacin (B3)1mg6%
Phosphorus63mg9%
Polyunsaturated1gN/A
Potassium563mg16%
Riboflavin (B2)0.1mg7.5%
Sodium647mg27%
Thiamin (B1)0.2mg10.6%
Zinc0.4mg2.8%
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