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Nutrition Facts
Serving Size 201 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 610 mg 25%
Total Carbohydrate 15 g 5%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 9 g
Vitamin A 15% Iron 4%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mixed Green Salad With Fruit And Queso Fresco
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1/3 cup(s) H-E-B Pecan Pieces, chopped
1/4 cup(s) lime, juiced
2 Tbsp extra virgin olive oil
1 Tsp H-E-B Iodized Salt
1 Tsp tabasco pepper sauce
6 cup(s) H-E-B Baby Spring Mix
3 peaches, ripe, peeled and cut in small pieces
1 Large Hass avocado, ripe and cut in small pieces
1/4 cup(s) cilantro, chopped
1/2 red onion, sliced
6 Oz H-E-B Queso Fresco, crumbled
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Toast pecans in a small skillet over medium heat 5-7 minutes or until light golden, stirring often. Set aside to cool.
Whisk lime juice, olive oil, salt and Tabasco sauce in a small bowl and set aside.
Toss greens with olive oil dressing in a large bowl.
Place greens in a large shallow bowl or on a platter and arrange peach and avocado wedges over greens.
Top with cilantro, red onion, cheese crumbles and pecans.



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