| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Almonds, Lowfat, Meatless | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Jicama; peeled; cut into strips |
| Spicy Lime Dressing * | ||
| 1 | Head Boston lettuce leaves; rinsed and crisped | |
| 2 | Oranges; peeled and cut into rounds | |
| 1 | Tomato; cut into rounds | |
| 1 | Red bell pepper; cut into strips | |
| 8 3/4 | oz | Kidney beans; drained |
| 1/2 | c | Whole natural almonds; toasted * |
| 1/4 | c | Thinly sliced green onions |
| 2 | tb | Chopped cilantro |
| 1 | Avocado |
INSTRUCTIONS
Toss jicama with Spicy Lime Dressing in large bowl; let stand 20 minutes. Line serving platter with lettuce leaves. Toss remaining ingredients, except avocado, with jicama and dressing; arrange in center of serving platter. Peel, pit and cut avocado into quarters; fan quarters and place on salad to serve. Servings: 6 * See separate recipe. * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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