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Nutrition Facts
Serving Size 315 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1280 mg 53%
Total Carbohydrate 21 g 7%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 5 g
Vitamin A 40% Iron 25%
Vitamin C 70% Calcium 10%
*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 Greens With Cracked Pepper Vinaigrette
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
4  People


Recipe makes 4 Servings

1 Central Market Organics Baby Red & Green Romaine
1 Oz H-E-B Mango Pico de Gallo
1/2 cup(s) Cookwell & Company Cracked Pepper Vinaigrette
14 2/5 Oz H-E-B Hearts of Palm, drained
1 large avocado, halved, peeled and seed removed
1 lemon, juiced
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Toss salad greens with pico de gallo and vinaigrette. Set aside or chill.
Cut hearts of palm crosswise into 1/2-inch thick slices.
Cut avocado into wedges; sprinkle with lemon juice if not using immediately.
Add hearts of palm and avocado to salad; toss gently and season to taste. Serve salad chilled.



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