Recipe - Ensalada Pico De Gallo (Orange Salad)

1 cup Thinly cut or sliced up red onion
1 cup Peeled, juliennecut jicama
5 cup Loosly packed torn romain or
Redtip lettuce leaves
2 cup Peeled, cut or sliced up navel
Oranges
One fourth cup Walnut or almond roughly
Chopped, (optional)

DRESSING
One fourth cup Fresh orange juice
1 tablespoon Fresh lime juice
1 One half tablespoon Honey
One half teaspoon Cumin
One half teaspoon Red chile powder
One half teaspoon Salt
2 tablespoon Finely mined cilantro

~ whisk together all dressing ingredients drizzle half the dressing over
the onions & jicama, refrigerate for at least an hour just before
serving, remove onioins & jicama from marinada & toss with the lettuce.
Arrange oranges on top and drizzle the remaining dressing over the salad.
(optional) Sprinkle the nuts on top.

Comment from Sally: Pico de gallo (peecoh day guyyoh) translates as the
Bite of the Rooster. I assume that is because the salsa (which merely means
"sauce") called pico de gallo is quite fiery and has a fierce bite to it.
Having never been bitten by a rooster, however, I can only offer this as
conjecture. (grin)

Posted by Ari Kornfeld ari@perspective.com to the Fatfree Digest [Volume
11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. H SALAD:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip