Autumn Salad


  • 4 teaspoons  sherry wine vinegar
  • 3/4 teaspoon  ground cumin
  • 1/4 cup  extra-virgin olive oil
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 2 medium heads  red leaf lettuce, torn (12 cups)
  • 3 medium  seedless tangerines, peeled and sectioned
  • 1 medium  red onion, thinly sliced
  • 2 medium  avocados, halved, seeded, peeled, and cut into chunks
  • 8 tablespoons  Cumin-Roasted Pumpkin Seeds (see Recipe Center)


A Cumin-scented Sherry Vinaigrette Sets Off A Harmony Of Flavors And Textures In This Colorful Vegetable Salad. Favicon
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