Ensalada Pico De Gallo (orange Salad) Recipe

Ensalada Pico De Gallo (orange Salad) Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Thinly sliced red onion,
1 cup: Peeled, julienne-cut jicama
5 cup: Loosly packed torn romain or,
Red-tip lettuce leaves,
2 cup: Peeled, sliced navel
Oranges,
1/4 cup: Walnut or almond roughly,
Chopped,, optional

DRESSING
1/4 cup: Fresh orange juice,
1 tbsp: Fresh lime juice,
1 1/2 tbsp: Honey,
1/2 tsp: Cumin,
1/2 tsp: Red chile powder,
1/2 tsp: Salt,
2 tbsp: Finely mined cilantro,

Directions:

~ 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. - (optional) Sprinkle the nuts on top.

Comment from Sally: Pico de gallo (pee-coh day guy-yoh) translates as
the Bite of the Rooster. I assume that is because the salsa (which
merely means "sauce") called pico de gallo is quite fiery and has a
fierce bite to it. Having never been bitten by a rooster, however, I
can only offer this as conjecture. (grin)

Posted by Ari Kornfeld to the Fatfree Digest
[Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H SALAD:


Source from luhu.jp