Pico de gallo salad

Yield: 1 Servings

Measure Ingredient
See instructions

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.

Michele Anderson

DRESSING: one-quarter cup fresh orange juice/ one tablespoon fresh lime juice/one and one half tablespoons honey/one half teaspoon ground cumin/one half teaspoon ground red chile powder/one half teaspoon salt/one and a half tablespoons canola oil/ two tablespoons finely minced cilantro.

SALAD: one cup thinly sliced onion/one cup peeled, julienne cut jicama/5 cups loosely packed torn romaine leaves/2 cups peeled, sliced navel oranges/ one-quarter cup toasted pecans or peanuts, roughly chopped.

INSTRUCTIONS: whisk together all the dressing ingreidents. drizzle half the dressing over the onions and jicama; refrigerated for at least one hour.

just before serving, remove the onions and hicama from teh marinade and toss with the romaine. arrange oranges on top and drizzle the remaining dressing over the salad. sprinkle nuts on top. Serves 8. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@... (Tony Lima) on Apr 27, 1997

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