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Culinary Escape to Spain
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Mixed Salad with Jicama and Mango

Source: The Mexican Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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: 6g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 75%
Fat. Total: 23g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Laura Reviewed: 01/09/2011
GREAT recipe!! I substituted Lime zest and juice for the vinegar and juggled the greens some, plus added a few clementine slices. Very flavorful and lovely!!
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