Mexican Mixed Salad Recipe
Ingredients
| Orange | 1 Large | |
| Iceberg lettuce | 3 Cup (16 tbs), shredded | |
| Green onions | 4 , finely chopped | |
| 6 ounces sliced cooked ham, chicken or turkey breast, tongue, or rare roast beef | ||
| 3 tablespoons olive oil or salad oil | ||
| White wine vinegar | 1 1/2 Teaspoon | |
| 2 teaspoons lime or lemon juice | ||
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 teaspoon each sugar, chili powder, and ground coriander | ||
| Avocado | 1 Small, peeled | |
| Pitted ripe olives | ||
Directions
Cut peel and white membrane from orange and cut orange into thin slices; set aside.
Mix lettuce with onions.
Cut meat into julienne strips and mix half into greens.
Stir together oil, vinegar, lime juice, garlic, sugar, chili powder, and coriander; pour dressing over greens and toss lightly.
Mound in center of a rimmed platter (about 9 inches in diameter).
Arrange remaining meat strips on top of greens.
Arrange avocado and orange slices around base.
Garnish with olives.
Mix lettuce with onions.
Cut meat into julienne strips and mix half into greens.
Stir together oil, vinegar, lime juice, garlic, sugar, chili powder, and coriander; pour dressing over greens and toss lightly.
Mound in center of a rimmed platter (about 9 inches in diameter).
Arrange remaining meat strips on top of greens.
Arrange avocado and orange slices around base.
Garnish with olives.
Chef
