| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
*, Tabasco |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe mangoes; peeled and diced, approximately 2 cups |
| 1 |
c |
Jicama; peeled and diced, approximately 1/2 pound |
| 1/2 |
c |
Chopped red pepper |
| 2 |
tb |
Chopped cilantro |
| 1 |
tb |
Fresh lime juice |
|
|
Lettuce leaves |
| 6 |
|
Thin slices red onion; separated into rings |
| 1/3 |
c |
"crema Mexicana" Mex. style whipping cream |
| 3 |
tb |
Frozen orange juice concentrate |
| 3 |
tb |
Milk |
| 1 |
tb |
TABASCO jalapeño sauce |
INSTRUCTIONS
CREAMY ORANGE JALAPEñO DRESS
In medium bowl, combine mango, jicama, red pepper, cilantro and lime juice.
Toss gently but thoroughly. Cover and chill. Arrange lettuce leaves on 6
salad plates. Mound 1/2 cup mango mixture in center of plate. Drizzle 1 1/2
tablespoons of Creamy Orange Jalapeño Dressing over each salad. Garnish
with red onion rings.
Prepare Creamy Orange Jalapeño Dressing: In small bowl, whisk all
ingredients until well blended. Cover and refrigerate until serving time.
Serve chilled.
Makes 6 servings.
Nutritional information per serving: 113 Calories, 2 g protein, 19 g
carbohydrate, 4 g fat, 12 mg cholesterol, 49 mg sodium
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 25, 1998
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