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Prep 15min
Total15min
Servings8
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Ingredients
Vinaigrette
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
Salad
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
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Steps
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.
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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.
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