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Avocado & Roasted Carrot Salad
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Brief Description
Mixed greens with roasted carrots, green onions, and queso fresco.
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Main Ingredient
greens
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Category: Salads
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 129 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 7 mg chol., 167 mg sodium, 6 g carb., 3 g fiber, 2 g sugar, 3 g pro.
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Posted By: mcarr
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 3 - avocados, halved, seeded, peeled and sliced
- 1/3 cups - red wine vinegar
- 1/4 cups - extra-virgin olive oil
- 1/2 teaspoons - kosher salt
- 1/2 teaspoons - dried oregano, crushed
- 1/4 teaspoons - cracked black pepper
- 2 packages - 5 ounces torn mixed greens
- 3 cups - roasted carrots*
- 6 - green onions, thinly sliced (3/4 cup)
- 6 ounces - queso fresco, crumbled (1 1/2 cups)
Directions:
*Roasted carrots:
Toss 1 pound carrots (6), cut into bite-size strips, with 1 tablespoon olive oil and spread in a shallow roasting pan. Sprinkle lightly with salt and pepper. Roast in a 425 degrees F for 15 to 20 minutes or until just tender, stirring once. Cool in pan on a wire rack.
For Salad:
Place half of one avocado in a medium bowl and mash with a fork until smooth. Whisk vinegar, oil, salt, oregano, and pepper into mashed avocado; set aside.
In a very large bowl combine greens, remaining avocados, carrots, green onions, and queso fresco. Add dressing mixture and toss to combine.
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