Pico de Gallo Salad

By barbyrabaker

This artful arrangement of fruit and veggies is surprisingly simple—just slice, layer and serve!

Ingredients

• Dressing:
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• Salad:
• 2 oranges, peeled, sliced crosswise
• 1/2 cucumber, thinly sliced
• 1 small red and/or yellow bell pepper, cut into thin strips
• 1/2 medium jicama, peeled, julienned (matchstick-cut) 3x1/4x1/4 inch (about 2 cups)
• 1/8 teaspoon chili powder, if desired
• Fresh cilantro sprigs, if desired

Preparation

Step 1

1. In blender, place all dressing ingredients. Cover; blend until smooth.
2. On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.