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pico-gallo-salad recipe

Date:    Mon, 10 Oct 94 12:25:19 PDT
 From:    Ari Kornfeld (ari@perspective.com)
   serves 4-8
  1 cup   thinly sliced red onion
  1 cup   peeled, julienne-cut jicama
  5 cups  loosly packed torn romain or red-tip lettuce leaves
  2 cups  peeled, sliced navel oranges
  1/4 cup fresh orange juice
  1   TB  fresh lime juice
  1 1/2 TB honey
  1/2 tsp cumin
  1/2 tsp red chile powder
  1/2 tsp salt
  2   TB  finely mined cilantro
 - 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.
 kwvegan vegan