This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal. Francis Garland, Anniston, Alabama.
2 teaspoon Tablespoons plus 1 1/2 white wine vinegar
4.5 teaspoon White balsamic vinegar
1 tablespoon Dijon mustard
3 Small garlic cloves, minced
1 teaspoon Grated lemon zest
0.5 teaspoon Sugar
0.25 teaspoon Salt
0.25 teaspoon Coarsely ground pepper
8 cup Torn mixed salad greens
2 Medium ripe avocados, peeled
4 Tangerines, peeled and sectioned
0.5 cup Shredded Parmesan Cheese
4 Bacon strips, cooked and crumbled
Nutrition value
226
calories per serving
18 g Fat4 g Protein13 g Carbs< 1 g FiberOther
Current Totals
18 g Fat
4 g Protein
13 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
13 g
Protein
4 g
Fiber
1 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
91 mg
Iron
1 mg
Vitamin A
73 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
17 mg
Manganese
1 mg
Phosphorus
78 mg
Selenium
4 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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