6 cups mixed salad greens
1/3 cup pecan pieces
2 or 3 ripe peaches or plums
1 or 2 ripe avocados
6 ounces queso fresco (Mexican cheese), crumbled
1/2 red onion, sliced
1/4 cup cilantro, chopped
1/4 cup fresh squeezed lime juice (2 to 3 limes)
2 tablespoons Monini Extra-Virgin Olive Oil
1 teaspoon McCormick Salt
1/2 to 1 teaspoon Tabasco® Pepper Sauce
Toast pecans in a small skillet over Medium heat 5 to 7 minutes or until light golden, stirring often. Set aside to cool.
Whisk dressing ingredients together in a small bowl and set aside.
Remove seeds from peaches or plums. Seed and peel avocado(s). Cut fruit into small wedges. Crumble cheese. Slice onion very thinly. Chop cilantro.
Toss greens with dressing in a large bowl. Place greens in a large shallow bowl or on a platter. Arrange peach and avocado wedges over greens. Top with cilantro, red onion, cheese crumbles and pecans. Serve immediately.
Calories: 225, Total Fat: 9g, Cholesterol: 9mg, Sodium: 345mg, Carbohydrates: 13g, Protein: 6g
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