| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Showers | 8 | Servings | ||
INGREDIENTS
| 1/3 | c | Whole pecans |
| 2 | T | Sugar |
| 4 | c | Torn leaf lettuce |
| 4 | c | Torn romaine lettuce |
| 1/2 | Red onion, thinly sliced | |
| 2 | Oranges, peeled sections | |
| 1 | Ripe avocado, peeled thinly | |
| sliced | ||
| 1/3 | c | Oil |
| 2 | T | Lime juice |
| 1 | T | Sugar |
| 1 | T | Orange juice |
| 1/2 | t | Grated lime peel |
| 1/2 | t | Grated orange peel |
INSTRUCTIONS
In small skillet, combine pecans and 2 tbsp. sugar; cook over low heat until sugar is melted and pecans are coated, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Set aside. In large salad bowl, combine all salad ingredients except avocado; toss gently. Refrigerate until thoroughly chilled. In jar with tight fitting lid, combine all dressing ingredients; shake until well blended and sugar is dissolved. Just before serving, add avocado to salad; pour dressing over chilled salad and toss gently. Sprinkle with pecans. Yield: 8 to 10 servings Typed in MMForamt by cjhartlin.msn@attcanada.net Source: Pillsbury Party Book Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 27, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 147
Total Fat: 17g
Cholesterol: 0mg
Sodium: 28.6mg
Potassium: 267.9mg
Carbohydrates: 11.2g
Fiber: 2.9g
Sugar: 5.8g
Protein: 1.8g