Patio Salad

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

Patio Salad

by 1  person

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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 
  • 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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