Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup thinly sliced red onion
- 1 cup peeled, julienne-cut jicama
- 5 cup loosly packed torn romain or
- red-tip lettuce leaves
- 2 cup peeled, sliced navel
- oranges
- 1/4 cup walnut or almond roughly
- chopped, (optional)
- dressing
- 1/4 cup fresh orange juice
- 1 tbsp fresh lime juice
- 1 1/2 tbsp honey
- 1/2 tbsp cumin
- 1/2 tbsp red chile powder
- 1/2 tbsp salt
- 2 tbsp finely mined cilantro
- =
Directions
~ 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 (pee-coh day guy-yoh) 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)