Salads

About 6 servings

• 3 oranges
• ½ cup Frontera Roasted Tomato Salsa
• ¼ cup fresh lime juice
• Salt, about 1 teaspoon
• 1 small (1-pound) jícama, peeled and cut into ¾ -inch cubes
• 1 small red onion, thinly sliced, well rinsed
• ½ small fresh pineapple, peeled, cored and cut into 1-inch pieces
• 1 small head romaine, tough outer leaves removed, inner leaves cut crosswise ½-inch wide
• ½ cup chopped fresh cilantro

1. With a zester or vegetable peeler, remove the zest (colored peel only) from ½ of an orange. Finely mince the zest and then transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (it should be a little salty). Add the jícama and onion; toss to mix well and let stand about 30 minutes.
2. Cut stem and blossom end off all the oranges, then stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Cut the oranges in half, then slice each half crosswise into ¼-inch thick slices. Cut the slices into quarters.
3. Just before serving, stir the orange pieces and pineapple into the jícama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jícama mixture in the middle. Sprinkle everything with chopped cilantro.