Copyright © 2014 The FOURnet Information Network. All rights reserved.

ACAPULCO SALAD 
Cool, refreshing vegtables dressed with a mild splash of cilantro.

2 med. navel oranges, peeled, sectioned and chopped
2 c. peeled and diced jicama
1 red bell pepper, diced
1 med. cucumber, diced
1/2 c. thinly sliced radishes
1 lg. tomato, diced
1/3 c. olive or vegetable oil
3 tbsp. red wine vinegar
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro
3/4 tsp. lemon pepper seasoning
1/2 tsp. seasoned salt

In large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving. Makes 4 servings. Serve this salad alongside your favorite Mexican dishes.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s