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 loosely packed torn romaine 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 onions & jicama from

marinade & toss with

the lettuce. Arrange oranges on top and drizzle the

remaining

dressing

over the salad.