Contributed by Kristen Hodges.
Ingredients:
1 head Romaine lettuce
1-2 mangos cubed (frozen thawed works great)
1 jicama peeled and cut into sticks (optional – I’ve left out the jicama before when I can’t find it in the store)
1/3 C olive oil
2 limes juiced
1 tsp or so grated lime zest
1 Serrano chile
½ C chopped cilantro
queso fresco (I get this in the ethnic/special cheese area of Wal-Mart)
Directions:
Combine all ingredients from olive oil to cilantro in a blender. Process until smooth. Add 3 chunks (3 T of queso fresco) and process some more. Taste; add whatever ingredients desired to taste.
Drizzle on romaine lettuce. Add mangos and jicama. Sprinkle chunks of queso fresco over salad.
This salad is great with fresh mex type of food (tacos, enchiladas, etc.) and it’s great in the summer for potlucks!
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