email this pageIngredients
Dressing:
3/4 cup vegetable oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup chopped cilantro
1 jalapeño pepper, chopped
1/2 teaspoon salt
Salad:
1 jícama (about 1 pound), peeled and cut into sticks
1 bunch watercress, large lower stems broken off (about 2 cups)
4 romaine leaves, cut crosswise in 1/4-inch slices
1 mango, cut into cubes
4 ounces queso blanco or feta cheese, crumbled
Instructions
3/4 cup vegetable oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup chopped cilantro
1 jalapeño pepper, chopped
1/2 teaspoon salt
Salad:
1 jícama (about 1 pound), peeled and cut into sticks
1 bunch watercress, large lower stems broken off (about 2 cups)
4 romaine leaves, cut crosswise in 1/4-inch slices
1 mango, cut into cubes
4 ounces queso blanco or feta cheese, crumbled
1. Combine all dressing ingredients in a blender; cover and process until smooth.
2. In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You’ll have some dressing left.) Serves 4.
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Nutritional Information
2. In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You’ll have some dressing left.) Serves 4.
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Per serving: 250 calories,17g fat, 5g prot., 21g carbs., 1g fiber, 400mg sodium.
