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Mixed Salad with Jicama and Mango

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Source: The Mexican Gourmet

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 12

This salad from Jose Galindo uses both Mexican ingredients and foreign elements, such as the red oak leaf and boston (butterhead) lettuces. The result is surprisingly delectable.

RECIPE INGREDIENTS

2 heads each red oak leaf and boston lettuce, washed and torn

1 red onion, halved and finely sliced

2 firm mangoes, peeled and cut into 3/4-inch cubes

1 jicama, peeled, and cut in 1/4-x 2-inch strips, or subtitute water chestnuts

2 avocados, pitted, peeled, and sliced

For Vinaigrette:

1/3 cup cider vinegar

2 cloves garlic, peeled

2 shallots, peeled and chopped

1 cup chopped flat-leafed (Italian) parsley

1 cup chopped cilantro

1 tablespoon honey

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 pinch ground cloves

1/2 cup vegetable oil

1/2 cup olive oil

Mixed Salad with Jicama and Mango Recipe at Cooking.com

DIRECTIONS

Place the lettuce leaves, onion, mangoes, and jicama in a salad bowl.

To make the vinaigrette: Place all of the ingredients in a blender and blend until completely smooth.

Pour the vinaigrette over the salad and toss. Garnish with the avocado slices, and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 12

Calories:

276

Sodium:

206mg

Fiber:

Carbohydrates, Total:

17g

Protein:

% Cal. from Fat:

75%

Fat. Total:

23g

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