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>

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