| 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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