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Mexican Cucumber & Orange Salad Tray Recipe
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Onion||1 Large, cut in thin, vertical slices (Mild Onion Such As Red Or White)|
|Orange chili dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2423 Calories from Fat 1611
% Daily Value*
Total Fat 185 g284.8%
Saturated Fat 23.9 g119.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1075.3 mg44.8%
Total Carbohydrates 193 g64.2%
Dietary Fiber 56.4 g225.7%
Sugars 96.9 g
Protein 28 g56.8%
Vitamin A 92.5% Vitamin C 744.1%
Calcium 62.2% Iron 44.2%
*Based on a 2000 Calorie diet
Thinly slice cucumbers and place in a bowl.
Add vinegar, oil, and salt; mix, cover, and chill for at least 1 hour.
Remove peel and white membrane from oranges; cut into crosswise slices.
Peel, pit, and slice avocado; coat with lemon juice.
Drain cucumbers and reserve marinade.
On a large rimmed tray, arrange in rows, cucumbers, oranges, avocado, and onions.
Garnish tray with lettuce.
If made ahead, cover with clear plastic wrap and chill up to 3 hours.
Prepare orange-chili dressing.