COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Martha Stewart Living Daily Giveway Sweepstakes
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Hollow Edge Santoku Knife Hollow Edge Santoku Knife by Wusthof
$79.95 $69.99
Food For Thought Food For Thought by Not Applicable
$3.98
Grill Rings Grill Rings by Steven Raichlen
$9.95
See Today's
Trending Tweets

Mixed Salad with Jicama and Mango
Source: The Mexican Gourmet
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
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: 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!!
6 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT UP: CHICKEN RECIPES

NEXT UP: CHICKEN RECIPES

Easy dinners, from garlic to Tex-Mex.