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Ensalada Pico De Gallo (with oranges)
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 onions & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.
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