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:

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