Mango Jícama Chopped Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1/4 cup fresh lime juice |
2 tablespoons honey |
1 tablespoon sherry vinegar or red-wine vinegar |
1 teaspoon minced garlic |
1/4 cup olive oil |
2 cups chopped peeled jícama (about 1 pound) |
2 mangoes, pitted, peeled, and coarsely chopped |
1/2 pound napa cabbage, sliced crosswise (about 3 cups) |
1 head romaine (1 1/2 pounds) |
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks |
1 cup toasted salted pumpkin seeds |
Directions:
1. Make dressing: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
2. Make salad: Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
3. Serve salad sprinkled with pumpkin seeds.
4. Cooks' notes: · Dressing may be made 1 day ahead and chilled, covered. · You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.
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