Ensalada Pico De Gallo Recipe



Ensalada Pico De Gallo

1 cup thinly sliced red onion
1 cup peeled, julienne-cut jicama
5 cups loosely packed torn romaine or red-tip lettuce leaves
2 cups peeled, sliced navel oranges


¼ cup fresh orange juice
1 tablespoon fresh lime juice
1 ½ teaspoon cumin
½ teaspoon red chile powder
½ teaspoon salt
2 tablespoon finely minced cilantro


Whisk together all dressing ingredients.  Drizzle half the dressing over the onions and jicama, refrigerate for at least an hour. Just before serving, remove onion and jicama from marinade and toss with lettuce.  Arrange oranges on top and drizzle the remaining dressing over the salad.


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