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4 gross | Ripe mangoes; peeled and diced, approximately 2 cups |
1 Tasse | Jicama; peeled and diced, approximately 1/2 pound |
1/2 Tasse | red pepper chopped |
2 Esslöffel | cilantro chopped |
1 Esslöffel | lime juice fresh |
| Lettuce leaves |
6 | Thin slices red onion; separated into rings |
1/3 Tasse | "crema Mexicana" Mex. style whipping cream |
3 Esslöffel | Frozen orange juice concentrate |
3 Esslöffel | milk |
1 Esslöffel | Tabasco jalapeño sauce |
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.
carbohydrate, 4 g fat, 12 mg cholesterol, 49 mg sodium
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