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Mexican Mixed Salad

Chef.Foodie's picture
Ingredients
  Orange 1 Large
  Shredded iceberg lettuce 3 Cup (48 tbs)
  Green onions 4 , finely chopped
  Sliced cooked ham/Chicken / turkey breast, tongue / rare roast beef 6 Ounce
  Olive oil/Salad oil 3 Tablespoon
  White wine vinegar 1 1⁄2 Teaspoon
  Lime juice/Lemon juice 2 Teaspoon
  Garlic 1 Clove (5 gm), minced / pressed
  Sugar 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Avocado 1 Small, peeled
  Pitted ripe olives 4
Directions

Cut peel and white membrane from orange and cut orange into thin slices; set aside.
Mix lettuce with onions.
Cut meat into julienne strips and mix half into greens.
Stir together oil, vinegar, lime juice, garlic, sugar, chili powder, and coriander; pour dressing over greens and toss lightly.
Mound in center of a rimmed platter (about 9 inches in diameter).
Arrange remaining meat strips on top of greens.
Arrange avocado and orange slices around base.
Garnish with olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Occasion: 
Christmas
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Servings: 
2

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