Recipe for Mexican Fiesta Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 lb Jicama, peeled, cut into strips
Spicy Lime Dressing *
1 head Boston lettuce leaves, rinsed and crisped
2 x Oranges, peeled and cut into rounds
1 x Tomato, cut into rounds
1 x Red bell pepper, cut into strips
3/4 oz Kidney beans, drained
1/2 cup Whole natural almonds, toasted *
1/4 cup Thinly sliced green onions
2 tbl Chopped cilantro
Instructions:
Instructions: Toss jicama with Spicy Lime Dressing in large bowl; let stand 20 minutes.

Line serving platter with lettuce leaves. Toss remaining ingredients, except avocado, with jicama and dressing; arrange in center of serving platter. Peel, pit and cut avocado into quarters; fan quarters and place on salad to serve.

Servings: 6

* See separate recipe.

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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