Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cilantro |
| 1 \N | Lime (juice of) |
| 2 tablespoons | White wine vinegar |
| 2 tablespoons | Oil |
| ½ teaspoon | Kosher salt |
| ¼ teaspoon | Pepper |
| 3 \N | Oranges |
| 1 \N | Avocado |
| 1 small | Jicama |
| 18 \N | Red-leaf lettuce leaves |
1. Mince cilantro. Whisk together cilantro, lime juice, vinegar, oil, salt, and pepper.
2. Peel oranges, and slice into ¼-inch-thick circles. Peel and pit avocado; slice into 1-inch cubes. Peel jicama and slice into ½-inch cubes.
3. Marinate orange slices, avocado, and jicama in lime-cilantro vinaigrette for
30 minutes.
4. Wash, spin dry, and tear lettuce into bite-sized pieces. Arrange lettuce on chilled salad plates. Remove orange, avocado, and jicama from marinade and place on lettuce.
Serves 6.
Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 18:13:06 -0800 From: "brandon.clausing@..." <gary.stevens@...>