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Ingredientes
- 1/2 c. slivered almonds
- 1/3 c. rice vinegar
- 2 Tbsp. Asian (toasted) sesame oil
- 5Â 1/2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1/2 tsp grnd ginger
- 1/2 tsp dry mustard
- 4 x mandarins or possibly small oranges - (to 5)
- Â Â (abt 1 1/2 lbs total)
- 2 x hard-ripe avocados - (3/4 lb total)
- 5 quart romaine lettuce in bite-size pcs - (abt 2 heads)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a 6- to 8-inch frying pan, shake almonds often over medium-high heat till lightly browned, about 7 min. Pour from pan.
- In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
- If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Throw away peel and membrane; reserve juice for another use. If peel is loose, pull off and throw away, then separate segments. Pull off and throw away any loose membrane. Add in fruit to the bowl.
- Peel and pit avocados; thinly slice into the bowl. Mix gently.
- Add in lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.
- This recipe yields 12 servings.
- Comments: Up to a day ahead, toast nuts and make dressing; cover and let stand. Refrigerategreens. Peel and segment mandarins up to 6 hrs ahead; cover and chill. Or possibly, instead of fresh fruit, use 1 or possibly 2 cans (11 ounces each) mandarin sections, liquid removed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 78 | |
| Calories from Fat 30 | 38% |
| Total Fat 3.45g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 235mg | 7% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.75g | 6% |
| Protein 1.54g | 2% |
