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Salad
Mexican
4 servings
15 minutes
0 minutes
4 large mangos (use ripe mangos) peeled and diced (approximately 2 cups)
1 cup jicama, peeled and diced (approximately 1/2 pound)
2 cups organic bell pepper (used red or yellow bell pepper) chopped
2 tablespoons cilantro, chopped
1 tablespoon lemon juice (use lime juice)
Whole organic leaf lettuce leaves
1/3 cup whipped cream
3 tablespoons frozen orange juice concentrate
3 tablespoons whole milk
1 Jalapeño chile, seeds removed and pureed to liquid
In medium bowl, combine mango, jicama, bell pepper, cilantro and lime juice. Toss. Cover and chill.
Arrange lettuce leaves on salad plates.
Scoop equal portions of salad on top of lettuce leaves.
Prepare dressing ingredients in small bowl by whisking all ingredients until well blended.
Lightly sprinkle dressing over salad.
Garnish each plate with mint or cilantro sprig.
Cover and refrigerate.
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