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Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Sea Breeze Salad
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Mexican And Hispanic - Mexican Sea Breeze Salad Post by :coolcrazycool Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2298

Click below to download : Mexican And Hispanic - Mexican Sea Breeze Salad (Format : PDF)

Mexican And Hispanic - Mexican Sea Breeze Salad

6 cups mixed baby greens
2 cups fresh cooked lump crabmeat or imitation crabmeat
2 medium tomatoes -- cut in wedges
1 medium ripe avocado -- peeled and sliced
1 (4 oz.) can diced green chili peppers -- drained
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
1/4 cup white vinegar
2 tablespoons olive or cooking oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
yellow sweet pepper rings -- optional
sliced black olives -- optional


Divide greens among 6 salad plates. Arrange 1/6 of crabmeat, tomatoes, avocado, and green chili peppers on top of each serving of greens. Sprinkle with red onion and cilantro.

In a screw top jar combine the vinegar, olive oil, sugar, salt, and cumin. Cover and shake well. Pour some over each salad.

If desired, arrange yellow pepper rings and black olives on top of each salad.

173 cal, 11 g fat, 45 mg chol, 368 mg sod, 11 g carb, 11 g pro
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