TIJUANA TANGERINE and GREEN SALAD

By Dglmedia

From Bon Appetit February 1990

Ingredients

• 7 Tbsp corn oil
• 1/4 cup red wine vinegar
• 3 Tbsp honey
• 1-1/4 Tbsp ground cumin
• 1-1/4 Tbsp chili powder
• 1/2 tsp aniseed, ground
• Pinch of cayenne
• Salt and freshly ground pepper
• Salad
• 1 small romaine lettuce head
• 1 curly endive head. outer leaves discarded
• 1 small red leaf lettuce head
• 4 tangerines or 4 small oranges, peeled. divided into segments or thinly sliced
• 1 small red onion, thinly sliced
• 1 avocado, cut into 1/2-inch cubes
• 1 cup coarsely grated Jicama (about 6 ounces), optional
• 2 green onions, minced

Details

Servings 6

Preparation

Step 1

For dressing: Whisk oil, vinegar, honey and spices in medium bowl. Season with salt and pepper. (Can be prepared 2 days ahead. Cover tightly and let stand at room temperature.)
For salad: Tear lettuces into bite-size pieces and place in large bowl. Add tangerine segments, red onion, avocado and Jicama. Toss gently to combine. Whisk green onions into dressing. Pour over salad and toss to coat. Serves 6