I keep Spring Mix salad greens in my refrigerator fairly regularly. Had a fresh carton I bought at the store yesterday and made myself one delicious salad for lunch today. Avocados, although a little carb-y, add so much flavor and nutrients, I decided to splurge. Since my husband cut an orange last night to make Pimm’s Cup cocktails for us, I decided to make an orange vinaigrette for my dressing. It was very GOOD with avocado! This salad is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.
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2 c. Spring Mix or salad greens (mine had some spinach in it)
2-3 cherry (or 1 slice) tomatoes
1 raw mushroom, sliced
½ avocado, sliced
1/3 recipe my Orange Vinaigrette
DIRECTIONS: Place 2 c. salad greens on a large plate. Slice and arrange the tomato, mushroom and avocado on top. Spoon about 2 T. orange vinaigrette dressing on top and ENJOY!
NUTRITIONAL INFO: Makes 1 salad which contains: (includes dressing)
26.4 g fat
15.6 g carbs, 9.0 g fiber, 6.6 g NET CARBS
2.1 g protein
111 mg sodium