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South Sea Salad

Love.Food's picture
  Avocado 1 , halved and seeded
  Dill pickle juice 1 Cup (16 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Dill pickle juice 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Snipped chives 2 Teaspoon
  Dried dill weed 1 Teaspoon
  Torn lettuce 6 Cup (96 tbs)
  Canned mandarin orange sections 11 Ounce, chilled and drained (1 Can)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Onion 1 Small, sliced and separated into rings
  Green pepper To Taste, sliced in rings

Brush cut surface of half the avocado with pickle juice; refrigerate.
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1732 Calories from Fat 1257

% Daily Value*

Total Fat 142 g219.2%

Saturated Fat 26 g129.9%

Trans Fat 0 g

Cholesterol 138.4 mg46.1%

Sodium 3538.9 mg147.5%

Total Carbohydrates 105 g34.8%

Dietary Fiber 31.3 g125.4%

Sugars 60.7 g

Protein 21 g41.5%

Vitamin A 646.3% Vitamin C 318.1%

Calcium 57.3% Iron 67.9%

*Based on a 2000 Calorie diet

South Sea Salad Recipe