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Ensalada Verde con Aderezo de Cilantro y Recao (Green Salad with Culantro and Cilantro Dressing)

Ensalada Verde con Aderezo de Cilantro y Recao (Green Salad with Culantro and Cilantro Dressing)

Cooking Light SEPTEMBER 2004

  • Yield: 10 servings (serving size: about 1 1/2 cups)

Ingredients

  • Dressing:
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon finely chopped culantro
  • 2 tablespoons extravirgin olive oil
  • 1 1/2 teaspoons salt
  • 2 garlic cloves, minced
  • Salad:
  • 5 cups torn iceberg lettuce
  • 5 cups torn romaine lettuce
  • 4 cups chopped tomato
  • 1 cup (1/4-inch-thick) slices cucumber
  • 1 cup matchstick-cut carrots

Preparation

To prepare dressing, combine first 5 ingredients, stirring with a whisk.

To prepare salad, combine remaining ingredients in a large bowl. Add dressing; toss gently to coat.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 52%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.7g
  • Carbohydrate: 6.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 367mg
  • Calcium: 29mg
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Ensalada Verde con Aderezo de Cilantro y Recao (Green Salad with Culantro and Cilantro Dressing) recipe

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