Langostino Avocado Salad Recipe 375

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MY FAVORITE AVOCADO SALAD

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16



My Favorite Avocado Salad image

Steps:

  • Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

LANGOSTINO & AVOCADO SALAD RECIPE - (3.7/5)

Provided by á-174942

Number Of Ingredients 12



Langostino & Avocado Salad Recipe - (3.7/5) image

Steps:

  • To make the dressing: combine the garlic, balsamic vinegar, salt and pepper in a small bowl. Whisk to mix well, then add the olive oil and whisk until thoroughly mixed and emulsified. Taste the dressing for seasoning and set aside. In a medium bowl, combine the langostino, avocado, tomatoes and onion. Drizzle the lemon juice over and stir gently to thoroughly mix the ingredients. Stack a few of the lettuce leaves on a chopping board and loosely roll them up. Cut across the leaves to form strips. Repeat with the remaining lettuce. Arrange the lettuce on individual plates. Whisk the dressing to remix and pour it over the langostino salad. Stir to evenly coat the ingredients in dressing. Spoon the langostino salad over the lettuce and serve.

DRESSING:
8 ounces cooked and peeled langostinos
1 avocado, sliced
2 plum tomatoes, diced
1/2 cup red onion, diced
1 tablespoon lemon juice
1 head green leaf lettuce, trimmed, rinsed, and dried
1 garlic clove, minced or pressed
1 tablespoon balsamic vinegar
Salt, to taste
Freshly-ground black pepper, to taste
3 tablespoons olive oil

VEGETARIAN LASAGNA ALFREDO

A dry alfredo mix is what hurries along the preparation of this tasty pasta casserole. It's family-pleasing with lots of sauce and veggies.-JamieLynn Griffith, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 8



Vegetarian Lasagna Alfredo image

Steps:

  • Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 384mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

18 lasagna noodles
7 cups fresh broccoli florets
2 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
4 teaspoons Italian seasoning
8 medium fresh tomatoes, chopped
4 envelopes Alfredo sauce mix, divided
6 cups shredded part-skim mozzarella cheese

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