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Ensalada Pico De Gallo (Orange Salad)

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Submitted by msoutdrs

YIELD

4 servings

PREP

70 min

COOK

0 min

READY

80 min

Ingredients

1 237
CUP ML RED ONION
thinly sliced
1 237
CUP ML JICAMA
julienne cut
5 1.2
CUPS L LETTUCE LEAVES
torn, loosely packed *
2 473
CUPS ML ORANGES
peeled, sliced *
¼ 59
CUP ML WALNUTS
roughly chopped
Dressing
¼ 59
CUP ML ORANGE JUICE
fresh
1 15
TABLESPOON ML LIME JUICE
fresh
1 ½ 23
TABLESPOONS ML HONEY
½ 2.5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML RED CHILE POWDER *
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS 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)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 118 37% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 28%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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