Southwestern Salad with Guacamole Dressing

recipe
Try this crunchy salad as a cool accompaniment to spicier dishes. The yield is large, making it perfect for a party, but it can easily be halved.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 49
Caloriesfromfat 50 %
Fat 2.7 g
Satfat 0.4 g
Protein 1.3 g
Carbohydrate 6.3 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 82 mg
Calcium 26 mg

Ingredients

4 cups shredded red cabbage (about 1/2 medium head)
3 cups shredded romaine lettuce
1 cup (1/4-inch) julienne-cut green or yellow bell pepper
3/4 cup cilantro leaves
3/4 cup thinly sliced red onion
1/2 cup green salsa
1 small ripe peeled avocado, seeded and coarsely mashed
1 tablespoon lime juice
1/8 teaspoon chipotle chile powder (such as McCormick; optional)

Preparation

1. Combine first 5 ingredients in a large bowl. In a small bowl, stir together salsa and next 3 ingredients. Add to cabbage mixture; toss gently to coat.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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