Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
roast:
20 mins
total:
40 mins
Servings:
16
Yield:
16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place half of one avocado in a medium bowl and mash with a fork until smooth. Whisk vinegar, oil, salt, oregano, and pepper into mashed avocado; set aside. In a very large bowl combine greens, remaining avocados, carrots, green onions, and queso fresco. Add dressing mixture and toss to combine.

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*roasted carrots:

Toss 1 pound carrots (6), cut into bite-size strips, with 1 tablespoon olive oil and spread in a shallow roasting pan. Sprinkle lightly with salt and pepper. Roast in a 425°F for 15 to 20 minutes or until just tender, stirring once. Cool in pan on a wire rack.

Nutrition Facts

129 calories; fat 11g; cholesterol 7mg; saturated fat 3g; carbohydrates 6g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 3g; vitamin a 5135.3IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 48.8mcg; vitamin b12 0.2mcg; sodium 167mg; potassium 303mg; calcium 87mg; iron 0.5mg.
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