Mandarin Avocado Toss
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Mandarin Avocado Toss might be a recipe you should try. For 68 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 259 calories, 3g of protein, and 24g of fat each. It works well as a very budget friendly side dish. It is brought to you by Taste of Home. A mixture of sugar, butter, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 9 foodies and cooks. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Users who liked this recipe also liked Avocado Citrus Toss, Avocado-Orange Spinach Toss, and Avocado Mandarin Tossed Salad.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 ripe avocado, peeled and cubed
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1/2 cup sunflower kernels
1 garlic clove, minced
1 to 2 green onions, chopped
1/2 teaspoon ground mustard
1 tablespoon lemon juice
4 cups torn leaf lettuce
3 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 cup slivered almonds
2 teaspoons sugar
1/2 cup vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions In a small skillet, saute sunflower kernels and almonds in butter. Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well. In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture. Drizzle with dressing. Serve immediately. Yield: 6-8 servings. Originally published as Mandarin Avocado Toss in Taste of HomeDecember/January 2000, p25 Nutritional Facts 1 serving (3/4 cup) equals 311 calories, 29 g fat (5 g saturated fat), 8 mg cholesterol, 235 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small skillet, saute sunflower kernels and almonds in butter. Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well. In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture.
2. Drizzle with dressing.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
