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Orange Avacado Salad With Cumin Vinaigrette

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CATEGORY CUISINE TAG YIELD
Mexican Veg08 6 Servings

INGREDIENTS

1 t Ground cumin
1/2 t Cayenne pepper
3 Cloves garlic, chopped
1/2 t Salt
3 T Fresh lemon juice
1 1/2 T Red wine vinegar
3 T Canola oil
2 Avocados
2 Oranges
1 Purple onion
6 Hand mesclun salad greens

INSTRUCTIONS

Cumin also walks hand in hand with cayenne in many recipes. In this
salad recipe, it is also paired with orange, a flavor that works very
well with this spice.  The dressing can be used on other salads,
including bean salads, and  is a particularly good choice when serving
Mexican fare. In testing a  half dozen recipes featuring cumin, this
was my favorite.  Place the cumin and cayenne in a small skillet and
toast over medium  heat about 1 minute, until fragrant. Set aside.
Using a mortar and pestle, mash the garlic to a paste with the salt.
Place in a small bowl; add the lemon juice and vinegar. Whisk in the
oil and toasted cumin and cayenne. The dressing can be made in
advance.  Peel an avocado and cut into cubes. Peel the oranges with a
sharp  knife and cut into the natural sections. Cut the onion in half
lengthwise and cut each half into thin slivers.  Mound greens on
individual serving dishes. Arrange the orange  segments, avocado cubes
and slivered onion on top. Whisk the dressing  to combine well and
drizzle over the salads.  Note: for added texture and flavor, sprinkle
crumbled feta cheese on  top.  Approximate nutritional analysis per
serving: 210 calories; 17.6 g  fat; no cholesterol; 285 mg sodium.
(Analysis for vinaigrette alone:  67 calories; 6.9 g fat; no
cholesterol; 179 mg sodium).  Recipe by: Ann Heller, Food editor,
Dayton Daily News  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 193
Calories From Fat: 138
Total Fat: 16.1g
Cholesterol: 0mg
Sodium: 199.7mg
Potassium: 428mg
Carbohydrates: 13.5g
Fiber: 5.5g
Sugar: 6.1g
Protein: 1.9g


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