Apricot, Berry, And Jicama Salad With Honey-Lime Dressing Recipe - Cooking Index
Apricot, Berry, And Jicama Salad With Honey-Lime Dressing Recipe - Cooking Index
The flavors of this salad go well with honey-glazed grilled chicken or pork chops.
Courses: Salads| 8 oz | Apricots or nectarines - halved, pitted, | |
| And cut into 1/2" pieces | ||
| 1 | Basket strawberries - (1 pint) - hulled, and | |
| Cut into 1/2" pieces | ||
| 1 | Basket fresh blueberries - (1/2 pint) | |
| 1 | Basket fresh raspberries - (1/2 pint) | |
| 1 1/2 cups | Peeled jicama in 1/2" pieces | |
| 2 teaspoons | Minced seeded jalapeño chili | |
| 3 tablespoons | Fresh lime juice | |
| 3 tablespoons | Honey | |
| 1 tablespoon | Vegetable oil | |
| 2 tablespoons | Roasted salted sunflower seeds |
Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.
This recipe yields 6 servings.
Per serving: calories, 139; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.
Source:
Bon Appetit, June 2002
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