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South Sea Salad Recipe
|Avocado||1 , halved and seeded|
|Dill pickle juice||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Dill pickle juice||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Snipped chives||2 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Torn lettuce||6 Cup (96 tbs)|
|Canned mandarin orange sections||11 Ounce, chilled and drained (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Green pepper||To Taste, sliced in rings|
Serving size: Complete recipe
Calories 1713 Calories from Fat 1254
% Daily Value*
Total Fat 142 g218.7%
Saturated Fat 25.9 g129.7%
Trans Fat 0 g
Cholesterol 138.4 mg
Sodium 3534.4 mg147.3%
Total Carbohydrates 102 g33.9%
Dietary Fiber 30.4 g121.8%
Sugars 59.2 g
Protein 18 g35.9%
Vitamin A 646.3% Vitamin C 314.9%
Calcium 57.1% Iron 65.4%
*Based on a 2000 Calorie diet
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.