Pico De Gallo Recipe
Ingredients
| 2 quarts crisp, broken pieces of romaine | ||
| 1 medium-sized orange, peeled and thinly sliced | ||
| Cucumber | 1/2 , thinly sliced | |
| Sweet onion | 1/2 , slivered | |
| Green pepper | 1/2 To taste, diced | |
| 1/2 to 1 cup raw, peeled, and chopped jicama (a Mexican root vegetable), optional | ||
| 1/2 cup salad oil or olive oil | ||
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
Directions
Place romaine in a salad bowl.
Arrange on the greens the orange, cucumber, onion, green pepper, and jicama if available.
Garnish rim of the salad with tips of inner romaine leaves, if you desire.
Blend oil with wine vinegar and salt.
Pour dressing over salad and mix lightly.
Arrange on the greens the orange, cucumber, onion, green pepper, and jicama if available.
Garnish rim of the salad with tips of inner romaine leaves, if you desire.
Blend oil with wine vinegar and salt.
Pour dressing over salad and mix lightly.
Chef
