Salad, Romaine with Avocado, Jicama, and Orange

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Salad, Romaine with Avocado, Jicama, and Orange

Submitted by: The California Avocado Commission

Serves: 24

 

3/4 cup orange juice

1/3 cup lemon juice

1/3 cup lime juice

3 large cloves garlic, chopped finely

1/2 tablespoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 1/2 cups olive oil

3 gallons sliced romaine (1/2 inch wide)

24 oranges, peeled and sliced (12 lbs.)

2 pounds jicama, julienned

12 California Avocados (6 lbs.)

 

Shredded mint, for garnish

 

Whisk together orange juice and next 6 ingredients; whisk in oil.

Reserve.

 

Per order - toss 2 cups romaine with 1 tablespoon dressing.

 

Top with 1 sliced orange, 1 ounce jicama, and 1/2 avocado, sliced crosswise

and fanned.

 

Drizzle with 1 tablespoon dressing. Sprinkle with mint.

 

 

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(___) ] Sippin' a cuppa' tea with LaDonna