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.

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