|
| 1/4 | cup olive or vegetable oil |
| 1 1/2 | tablespoons chopped fresh cilantro |
| 3 | tablespoons lime juice |
| 1 | tablespoon honey |
| 3/4 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | or 2 cloves garlic, finely chopped |
|
| 8 | cups bite-size pieces mixed salad greens |
| 1 | cup raspberries |
| 1/2 | small jicama, peeled, cut into julienne strips (1 cup) |
| 2 | medium green onions, sliced (2 tablespoons) |
| Lime wedges, if desired |
Serve with...
Taco Chicken
Total Time:
25 min
| 1. | In tightly covered container, shake vinaigrette ingredients. Shake again before using. |
| 2. | In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad. |
| No change. |
|
| You will need to purchase 3 limes for 3 tablespoons of juice. To get the most juice from each lime, roll it around on the countertop a few times while applying gentle pressure, or pop it in the microwave for a few seconds. |
|
| Make the vinaigrette up to a couple of days ahead of time and refrigerate it. Shake before serving. |
|
| Use a small cookie cutter to cut the jicama into cactus shapes. |
Nutrition Information:
100 ( 60); 7g ( 1g, 0g); 0mg; 95mg; 9g ( 3g, 4g); 1g 60%; 35%; 4%; 6% 0 ; 1 ; 1 1/2 1/2