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Mango and Jicama Salad with Cilantro Vinaigrette

Makes 6 to 8 servings
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Ingredients Method

Ingredients
  

  • 1 large head romaine lettuce chopped
  • 3 mangoes peeled, pitted, and julienned
  • 1 jicama peeled and julienned
  • ½ red onion thinly sliced
  • 1 8.5-ounce can cashew halves, toasted
  • ½ cup extra-virgin olive oil
  • ¼ cup Champagne vinegar
  • ¼ cup fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 1½ tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Method
 

  1. In a large bowl, toss together lettuce, mango, jicama, onion, and cashews.
  2. In a small bowl, whisk together oil, vinegar, lime juice, cilantro, honey, salt and pepper. Add desired amount of dressing to salad; toss to coat. Store any remaining dressing in refrigerator for up to 2 weeks.