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South Of The Border Salad

Categories:
low fat, salads/dressings

3 oranges; peeled, sectioned
1 large red onion; peeled, sliced thin
2 ripe avocados; peeled, pitted,
and cut into lengthwise wedges
1 small jicama; peeled, and
cut thin match-stick strips - (abt
=== DRESSING ===
Juice of 1 lime
1/4 cup white wine vinegar
Freshly-ground black pepper; to taste
1/4 cup chopped cilantro

Place fruit and vegetables into a decorative bowl. Mix dressing ingredients together in a measuring cup. Pour over the fruit and vegetables. Toss gently and serve immediately. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 175; Fat (grams) 10; Percent calories from fat 51; Percent polyunsaturated 5; Percent saturated 10; Percent monounsaturated 36; Cholesterol (milligrams) 0; Sodium (milligrams) 10; Protein (grams) 3; Carbohydrate (grams) 18; Fiber (grams) 6.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 fruit, 1 vegetable, 2 fat servings. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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