Mexican Dinner Salad

chef.tim.lee's picture

Oct. 12, 2011

Ingredients

Red leaf lettuce 2 Cup (32 tbs)
Torn romaine lettuce 2 Cup (32 tbs)
Cubed avocado 1 Cup (16 tbs)
Peeled chopped jicama 1 Cup (16 tbs) , 1/4 inch strips
Fresh tomatillos 4 , husked and chopped
Tomato juice with green chiles 1/4 Cup (4 tbs)
Red wine vinegar 1 Tablespoon
Vegetable oil 2 Teaspoon
Sugar 1/4 Teaspoon

Directions

MAKING

1) In a large bowl, add first 5 ingredients. Combine well and set aside.

2) In a small bowl, add tomato juice, vinegar, oil, and sugar. Mix well to dissolve the sugar.

3) Drizzle the dressing over salad to toss well.

SERVING

4) Serve the salad immediately on individual bowl and pass extra dressing on side, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 99Calories from Fat 64

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 38 mg1.58%

Total Carbohydrates 8 g2.7%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet