½ c. pecans, chopped coarsely and toasted
2 navel oranges or 1 grapefruit
1 or 2 ripe avocados, cut into thin wedges
16 oz. assorted H-E-B Romaine, Baby Spinach, Spring Mix
8 oz. H-E-B Queso Fresco, crumbled
½ red onion, sliced thinly
¼ c. chopped fresh cilantro leaves
Whisk dressing ingredients together in a small bowl; set aside. Toast pecans in a preheated 350°F oven for 10 minutes.
Peel oranges or grapefruit with a sharp knife, removing all white pith. Cut between membranes to release fruit. (Salad may be made ahead up to this point.)
When ready to serve, toss greens with dressing in a large, shallow salad bowl (a platter could also be used). Arrange citrus fruit and avocados over greens; sprinkle with queso fresco, red onion and cilantro. Top with pecans and serve.
No Nutritional Information Available