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Salads & sides

Crunchy Summer Salad with Jalapeno Ranch Dressing

Crunchy Summer Salad with Jalapeno Ranch Dressing recipe
photo by:kraft
Es DELICIOSA, a mis hijas les encanto y es una buena idea para que consuman mas apio con gusto, Si no les gusta mucho el picante pueden ponerle menos cantidad de jalapeño, ...read more
posted by
MAPAFE
on 1/11/2006
time
prep:
10 min
total:
10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1/2
cup  KRAFT Lite Ranch Dressing
3
 fresh jalapeño peppers, halved, seeded
1/4
cup  cilantro leaves
2
Tbsp.  lime juice
1
medium  jicama, peeled, cut into matchstick pieces
1
large  carrot, peeled, cut into matchstick pieces
2
stalks  celery, cut into matchstick pieces
8
 cherry tomatoes, quartered
3
cups  torn lettuce
1
Tbsp.  sesame seed, toasted (optional)

Make It

PLACE dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.

TOSS jicama, carrots, celery and tomatoes in large bowl. Add dressing mixture; mix lightly.

COVER large platter with lettuce; top with vegetable mixture. Sprinkle with sesame seed.

Kraft Kitchens Tips

How to Toast Sesame Seed
Place seed in single layer on baking sheet. Bake at 350°F for 5 min. or until golden brown.
How to Peel Jicama
Use vegetable peeler or small paring knife to remove thin brown skin from jicama to reveal white interior. Cut jicama in half; place, cut-sides down, on cutting board. Cut into thin slices or matchstick pieces with chef's knife or mandolin.
Substitute
Substitute fresh spinach leaves for the torn lettuce.
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