Crisp Jicama, Plum And Boston Lettuce Salad Recipe - Cooking Index
Crisp Jicama, Plum And Boston Lettuce Salad Recipe - Cooking Index
| 2 tablespoons | Lemon juice | |
| 1 tablespoon | Honey | |
| 1/4 cup | Extra-virgin olive oil | |
| 2 cups | Boston lettuce heads (small) | |
| 8 oz | Jicama - peeled, and | |
| Thinly julienned | ||
| 1 lb | Plums - washed, pitted, | |
| And quartered | ||
| 1/2 cup | Walnuts - chopped | |
| 1/2 cup | Blue cheese chunks |
Combine the lemon juice, honey, and olive oil using a whisk to make a creamy vinaigrette. Toss the jicama, plums walnuts and blue cheese together with 1 tablespoon of dressing.
Place the clean lettuce leaves in a large bowl. Mound the jicama, plums, walnuts and blue cheese in the center, drizzle with vinaigrette and serve.
This recipe yields 4 servings.
Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C18 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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