Kitchen Sink Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Salad:1-2 stalks of Broccoli (nutritional info is for one)Baby Greens (approx 4 cups)Artichoke hearts, marinated in oil (about 3.5 oz)3 oz. almonds1 C sliced red peppers1/3 C dried cranberriesDressing:1 C sliced mango1 C orange slices, juiced1/2 avocado, cubed2 Tbsp balsamic vinegar3 cloves garlic, minced
Chop broccoli and add to large bowl with salad greens, artichoke hearts, red peppers, almonds, and cranberries.
To Make Dressing:
Slice 1 C mango and add to blender. Add 1 C orange slices, squeezing the juice over the mango before adding the fruit. Add the avocado, garlic, and the vinegar. Blend until creamy and smooth.
Pour over salad (you don't have to use all the dressing - also works as a marinade for meats).
Toss together and enjoy!
For best results - make the dressing ahead of time and store in fridge to allow flavors to truly blend together. I usually make it the night before I make the salad.
Serving Size: Makes approximately 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PLYNSN316.
To Make Dressing:
Slice 1 C mango and add to blender. Add 1 C orange slices, squeezing the juice over the mango before adding the fruit. Add the avocado, garlic, and the vinegar. Blend until creamy and smooth.
Pour over salad (you don't have to use all the dressing - also works as a marinade for meats).
Toss together and enjoy!
For best results - make the dressing ahead of time and store in fridge to allow flavors to truly blend together. I usually make it the night before I make the salad.
Serving Size: Makes approximately 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PLYNSN316.
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 90.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 6.3 g
- Protein: 5.2 g
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