Southwest Salad Recipe

5 5 5
Southwest Salad Recipe
Southwest Salad Recipe photo by Taste of Home
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Southwest Salad Recipe

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5 5 5
Publisher Photo
Friends served us this wonderful salad when we were vacationing in Arizona. My husband particularly liked the fresh-tasting citrus-flavored dressing, and asked me to be sure to get the recipe. It's since become one of our family's favorites. We think it's especially good served with a chicken casserole. —Sharon Evans, Clear Lake, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • SALAD DRESSING:
  • 1/2 teaspoon grated orange peel
  • 1/4 cup orange juice
  • 1/2 cup canola oil
  • 2 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • SALAD:
  • 3 heads Boston lettuce, torn
  • 1 small cucumber, thinly sliced
  • 1 medium ripe avocado, peeled and sliced
  • 1 small red onion, sliced and separated into rings
  • 1 can (11 ounces) mandarin oranges, drained or fresh orange sections

Directions

In a small bowl, whisk salad dressing ingredients; set aside. Arrange the lettuce, cucumber, avocado, onion and oranges on individual plates. Drizzle with dressing just before serving. Yield: 6 servings.
Originally published as Southwest Salad in Country February/March 1990, p47

Nutritional Facts

1 each: 299 calories, 24g fat (3g saturated fat), 0 cholesterol, 144mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 3g protein.

  • SALAD DRESSING:
  • 1/2 teaspoon grated orange peel
  • 1/4 cup orange juice
  • 1/2 cup canola oil
  • 2 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • SALAD:
  • 3 heads Boston lettuce, torn
  • 1 small cucumber, thinly sliced
  • 1 medium ripe avocado, peeled and sliced
  • 1 small red onion, sliced and separated into rings
  • 1 can (11 ounces) mandarin oranges, drained or fresh orange sections
  1. In a small bowl, whisk salad dressing ingredients; set aside. Arrange the lettuce, cucumber, avocado, onion and oranges on individual plates. Drizzle with dressing just before serving. Yield: 6 servings.
Originally published as Southwest Salad in Country February/March 1990, p47

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Reviews forSouthwest Salad

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gnysack User ID: 6979291 37737
Reviewed Feb. 23, 2013

"This is a perfect hot weather salad!"

MY REVIEW
[email protected] User ID: 3102613 14440
Reviewed Feb. 20, 2013

"easy and delicious. Uses items we always have on hand. The dressing is not overly sweet. We also add sliced roasted almonds."

MY REVIEW
Geraldina User ID: 4080054 15257
Reviewed Feb. 18, 2013

"Absolutely wonderful!! I don't normally care for vinegar & oil based dressings, but this was so refreshing & light because of the orange & lemon."

MY REVIEW
rock1189 User ID: 5477790 15255
Reviewed Feb. 16, 2013

"This will be a great summer side dish :)"

MY REVIEW
bonnieewok User ID: 3271801 201581
Reviewed Oct. 28, 2009

"I've been making a similar salad for years. my salad consists of torn spinach, butter lettuce and romaine, red onions rings, mandarin oranges, and avacados slices. I lay it ona large flat salad bowl. the dressing I make: I cup orange juice with lots of pulp, 1/4 cup of oil, 1 tsp of garlic salt. 2 tbls of red chili powder (like grandma's spicy) 1//2 tsp cumin powder and 2 tbls of sugar, mix in the blender and pour over the salad"

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