Picnic

Kitchen Sink Salad is for Salad.

Kitchen Sink Salad takes 10 minutes to prepare.

Kitchen Sink Salad takes several minutes to cook.

Kitchen Sink Salad makes 6 servings.

The ingredients for Kitchen Sink Salad are:

Salad:
1-2 stalks of Broccoli (nutritional info is for one)
Baby Greens (approx 4 cups)
Artichoke hearts, marinated in oil (about 3.5 oz)
3 oz. almonds
1 C sliced red peppers
1/3 C dried cranberries

Dressing:
1 C sliced mango
1 C orange slices, juiced
1/2 avocado, cubed
2 Tbsp balsamic vinegar
3 cloves garlic, minced

Here is how you make Kitchen Sink Salad:

Chop broccoli and add to large bowl with salad greens, artichoke hearts, red peppers, almonds, and cranberries.To Make Dressing:Slice 1 C mango and add to blender. Add 1 C orange slices, squeezing the juice over the mango before adding the fruit. Add the avocado, garlic, and the vinegar. Blend until creamy and smooth.Pour over salad (you don't have to use all the dressing - also works as a marinade for meats).Toss together and enjoy!For best results - make the dressing ahead of time and store in fridge to allow flavors to truly blend together. I usually make it the night before I make the salad.Serving Size: Makes approximately 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user PLYNSN316.

The nutritional information for Kitchen Sink Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 202.9

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 90.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 6.3 g
• Protein: 5.2 g

The dietary needs meet for Kitchen Sink Salad is Vegan