Mexican Dinner Salad
|Red leaf lettuce||2 Cup (32 tbs)|
|Torn romaine lettuce||2 Cup (32 tbs)|
|Cubed avocado||1 Cup (16 tbs)|
|Peeled chopped jicama||1 Cup (16 tbs), 1/4 inch strips|
|Fresh tomatillos||4 , husked and chopped|
|Tomato juice with green chiles||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
1) In a large bowl, add first 5 ingredients. Combine well and set aside.
2) In a small bowl, add tomato juice, vinegar, oil, and sugar. Mix well to dissolve the sugar.
3) Drizzle the dressing over salad to toss well.
4) Serve the salad immediately on individual bowl and pass extra dressing on side, if desired.