Ribbons of crunchy romaine, tossed with juicy jicama and sweet mango, form the basis for this salad. Pulled together with a curry-spiked, mango-based dressing, it's a memorable combination.
|8 cups||thinly sliced Earthbound Farm Organic Romaine Hearts (about 2 hearts, cut into 1/4-inch ribbons)|
|1 small||jicama (about 1 cup, peeled and cut into thin matchsticks)|
|1 small||Earthbound Farm Organic Mango (about 1 cup, peeled, pitted and cut into thin matchsticks)|
|1/3 cup||dry-roasted salted macadamia nuts or cashews (coarsely chopped)|
|2 tablespoons||fresh mint (cut into thin ribbons)|
|1/2 cup||diced Earthbound Farm Organic Mango|
|1/4 cup||mango nectar|
|3 tablespoons||fresh lime juice|
|1 teaspoon||grated fresh ginger|
|1/2 teaspoon||curry powder|
|3 tablespoons||canola or olive oil|
|Salt and freshly ground pepper (to taste)|
|1 teaspoon||Sugar (or to taste)|
Place the 1/2 cup diced mango, mango nectar, lime juice, ginger and curry in a blender, and process until smooth. Add the oil in a slow stream while the blender is running. Season to taste with salt and pepper; add some sugar to taste if the mangos aren't sweet.
To make the salad, place the romaine in a large bowl and add about 1/3 cup of the dressing. Toss to coat. Add the jicama and mango, and drizzle with a bit more dressing. Toss to coat.
Divide the salad among 4 chilled plates, and garnish each with a sprinkling of nuts and mint. Serve immediately.
Leftover dressing can be refrigerated for up to 2 days.