Ensalada Pico De Gallo

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Ensalada Pico De Gallo

 

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 (or alternative liquid sweetener)

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 onions & jicama from marinada & toss with the

lettuce. Arrange oranges on top and drizzle the remaining dressing over the

salad.

 

 

 

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

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