- 3 heads Bibb lettuce, torn
- 2 avocados, sliced
- 1 (24-oz.) jar refrigerated orange and grapefruit sections, drained
- Tex-Mex Vinaigrette
- Garnishes: pomegranate seeds, fresh cilantro sprigs
How to Make It
Combine first 3 ingredients in a salad bowl. Toss with Tex-Mex Vinaigrette. Garnish, if desired. Serve immediately.
Note: For testing purposes only, we used Del Monte Sunfresh Citrus Salad for orange and grapefruit sections.