Date: Mon, 10 Oct 94 12:25:19 PDT
From: Ari Kornfeld (ari@perspective.com)
ENSALADA PICO DE GALLO
serves 4-8
SALAD:
1 cup thinly sliced red onion
1 cup peeled, julienne-cut jicama
5 cups loosly packed torn romain or red-tip lettuce leaves
2 cups peeled, sliced navel oranges
DRESSING:
1/4 cup fresh orange juice
1 TB fresh lime juice
1 1/2 TB honey
1/2 tsp cumin
1/2 tsp red chile powder
1/2 tsp salt
2 TB finely mined cilantro
- whisk together all dressing ingredients
- drizzle half the dressing over the onions & jicama, refrigerate
for at least an hour
- just before serving, remove onioins & jicama from marinada & toss
with the lettuce. Arrange oranges on top and drizzle the remaining
dressing over the salad.
kwvegan vegan