A cumin-scented sherry vinaigrette sets off a harmony of flavors and textures in this colorful vegetable salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For dressing, in a large salad bowl, whisk together the vinegar and cumin. Gradually whisk in olive oil in a slow, steady stream. Add the salt and pepper.

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  • Add the lettuce, tangerines, onion, avocados, and 6 tablespoons of the pumpkin seeds to the salad bowl. Toss lightly to coat with dressing. Sprinkle with the remaining 2 tablespoons pumpkin seeds. Serve at once. Makes 8 to 10 servings.

Nutrition Facts

244 calories; 20 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 0 mg cholesterol; 140 mg sodium. 572 mg potassium; 13 g carbohydrates; 6 g fiber; 5 g sugar; 7 g protein; 6365 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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