Ensalada pico de gallo (orange salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Thinly sliced red onion |
| 1 | cup | Peeled, julienne-cut jicama |
| 5 | cups | Loosly packed torn romain or |
| Red-tip lettuce leaves | ||
| ¼ | cup | Fresh orange juice |
| 1 | tablespoon | Fresh lime juice |
| 1½ | tablespoon | Honey |
| ½ | teaspoon | Cumin |
| 2 | cups | Peeled, sliced navel |
| Oranges | ||
| ¼ | cup | Walnut or almond roughly |
| Chopped, (optional) | ||
| ½ | teaspoon | Red chile powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Finely mined cilantro |
Directions
DRESSING
~ whisk together all dressing ingredients - drizzle half the dressing over the onions & jicama, refrigerate for at least an hour - just before serving, remove onioins & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad. - (optional) Sprinkle the nuts on top.
Comment from Sally: Pico de gallo (pee-coh day guy-yoh) translates as the Bite of the Rooster. I assume that is because the salsa (which merely means "sauce") called pico de gallo is quite fiery and has a fierce bite to it. Having never been bitten by a rooster, however, I can only offer this as conjecture. (grin) Posted by Ari Kornfeld <ari@...> to the Fatfree Digest [Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. H SALAD: