Jicama mango and watercress salad - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Walnut oil or olive oil |
| 6 | tablespoons | White wine vine ar |
| 5 | tablespoons | Chopped fresh cilantro |
| 3 | tablespoons | Chopped toasted pecans |
| 2 | larges | Bunches watercress, trimmed |
| 2 | cups | 2-inch-long matchstick-size strips peeled jicama |
| 2 | cups | 2-inch-long matchstick-size strips peeled mango |
| 2 | smalls | Red bell peppers, cut into 2-inch-long matchstick-size strips |
| ½ | cup | Pecan halves, toasted |
Directions
VINAIGRETTE
SALAD
FOR VINAIGRETTE: Whisk walnut oil, white wine vinegar and chopped fresh cilantro in small bowl. Stir in pecans. Season to taste with salt and pepper. (Can be prepared 2 hours ahead.) FOR SALAD: Combine watercress, jicama, mango and red bell peppers in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide salad among plates. Sprinkle with pecans and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>