Patio Salad

A refreshing cilantro dressing, crisp greens, and jicama strips keep this side salad cool and crunchy.

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  • 1 cup fresh cilantro leaves
  • 2 tablespoons pine nuts, lightly toasted
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 large head Romaine lettuce (1-3/4 pounds)
  • 1 medium head iceberg lettuce (1-1/4 pounds)
  • 1 large head radicchio (8 ounces)
  • 1/2 pound jicama, peeled and cut into thin strips (2 cups)
For dressing:
Combine cilantro and pine nuts in a food processor; pulse until finely chopped. With machine running, add oil, vinegar, orange juice, garlic, salt, pepper, and Parmesan cheese through feed tube and process until smooth.
Core lettuces and radicchio; tear leaves into 1-inch pieces and transfer to a large bowl. Add dressing and jicama; toss to coat.


  • To toast the pine nuts for the dressing, cook in a skillet over medium heat 3 to 4 minutes.

Make Ahead Tip

  • Transfer dressing to a small bowl, cover top of dressing directly with a sheet of plastic wrap. Refrigerate up to 6 hours.

nutrition information

Per Serving: cal. (kcal) 130, Fat, total (g) 10, chol. (mg) 2, sat. fat (g) 2, carb. (g) 9, fiber (g) 4, pro. (g) 5, sodium (mg) 282, calcium (mg) 121, Percent Daily Values are based on a 2,000 calorie diet
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