Mango, Jicama And Radish Salad With Peanut Dressing
Serves 6
Recipe By: Ingrid Hoffman
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes -- halved lengthwise and thinly sliced crosswise
6 cup mixed baby greens -- washed and dried
1 large or 2 small mangoes -- peeled, fruit cut off the seed and cubed
2 cup peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth.
Add the brown sugar, vegetable oil and some salt and whisk until
combined. Add enough water to thin the sauce and give it a dressing-like
consistency, about 2 to 3 tablespoons. Place the radishes, greens,
mangoes, jicama and cilantro in a large bowl and toss together. Drizzle
with the dressing, toss using tongs to coat and serve.
Yield: 4 to 6 servings
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