Mexican fiesta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Jicama; peeled; cut into strips |
| Spicy Lime Dressing * | ||
| 1 | Head Boston lettuce leaves; rinsed and crisped | |
| 2 | Oranges; peeled and cut into rounds | |
| 1 | Tomato; cut into rounds | |
| 1 | Red bell pepper; cut into strips | |
| 8¾ | ounce | Kidney beans; drained |
| ½ | cup | Whole natural almonds; toasted * |
| ¼ | cup | Thinly sliced green onions |
| 2 | tablespoons | Chopped cilantro |
| 1 | Avocado | |
Directions
Toss jicama with Spicy Lime Dressing in large bowl; let stand 20 minutes.
Line serving platter with lettuce leaves. Toss remaining ingredients, except avocado, with jicama and dressing; arrange in center of serving platter. Peel, pit and cut avocado into quarters; fan quarters and place on salad to serve.
Servings: 6
* See separate recipe.
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998