Orange Onion Salad with Chili Dressing
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
lettuce leaves
rinsed, crisped |
*
|
| ½ | pound |
shrimp
tiny, shelled, cooked or 2 cups bite size pieces of chicken or steak |
|
| ½ | cup |
red onion
thinly sliced |
|
| 1 | small |
cucumbers
ends trimmed, thinly sliced |
|
| 3 | small |
oranges
|
|
| 1 | medium |
avocados
firm |
*
|
| 1 | cup |
red chili sauce
or green chili |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
lettuce leaves
rinsed, crisped |
*
|
| 226.8 | g |
shrimp
tiny, shelled, cooked or 2 cups bite size pieces of chicken or steak |
|
| 118 | ml |
red onion
thinly sliced |
|
| 1 | small |
cucumbers
ends trimmed, thinly sliced |
|
| 3 | small |
oranges
|
|
| 1 | medium |
avocados
firm |
*
|
| 237 | ml |
red chili sauce
or green chili |
* |
Directions
Place lettuce in a large, shallow salad bowl.
Arrange shrimp, onion, and cucumber on lettuce.
With a short, sharp knife, cut peel and white membrane from oranges.
Cut oranges crosswise into ¼ inch thick slices; arrange on salad.
Peel and pit avocado, thinly slice lengthwise, and place slices on salad.
Pour dressing over salad and gently mix.
