Ensalada Pico De Gallo (Orange Salad)
Yield
4 servingsPrep
70 minCook
0 minReady
80 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red onion
thinly sliced |
|
| 1 | cup |
jicama
julienne cut |
|
| 5 | cups |
lettuce leaves
torn, loosely packed |
*
|
| 2 | cups |
oranges
peeled, sliced |
*
|
| ¼ | cup |
walnuts
roughly chopped |
|
| Dressing | |||
| ¼ | cup |
orange juice
fresh |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 ½ | tablespoons |
honey
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
red chile powder
|
* |
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
cilantro
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red onion
thinly sliced |
|
| 237 | ml |
jicama
julienne cut |
|
| 1.2 | l |
lettuce leaves
torn, loosely packed |
*
|
| 473 | ml |
oranges
peeled, sliced |
*
|
| 59 | ml |
walnuts
roughly chopped |
|
| Dressing | |||
| 59 | ml |
orange juice
fresh |
|
| 15 | ml |
lime juice
fresh |
|
| 23 | ml |
honey
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
red chile powder
|
* |
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
cilantro
finely minced |
|
Directions
Whisk together all dressing ingredients.
Drizzle half the dressing over the onions and jicama.
Refrigerate for at least an hour.
Just before serving, remove onioins and jicama from marinade and toss with the lettuce.
Arrange oranges on top and drizzle the remaining dressing over the salad.
Sprinkle the nuts on top. (optional)
