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

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