Ensalada Pico De Gallo
1 cup thinly sliced red onion
1 cup peeled, julienne-cut jicama
5 cups loosly packed torn romain or red-tip lettuce leaves
2 cups peeled, sliced navel oranges
Dressing:
1/4 cup fresh orange juice
1 TBS fresh lime juice
1 1/2 TBS honey
1/2 tsp cumin
1/2 tsp red chile powder
1/2 tsp salt
2 TBS finely mined cilantro
Whisk together all dressing ingredients.
Drizzle half the dressing over the onions
& jicama, refrigerate for at least an hour.
Just before serving, remove onions & jicama
from marinada & toss with the lettuce.
Arrange oranges on top and drizzle the
remaining dressing over the salad.
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