Mango, Jicama and Raspberry Salad

Mango, Jicama and Raspberry Salad
24 servings, about 1-1/4 cups each


Ingredients Weights Measures
watercress - -
jicama, peeled, julienned - -
mangoes, peeled, julienned - -
fresh raspberries - -
KRAFT Balsamic Vinaigrette Dressing - -
manchego cheese, shaved - -
slivered almonds, toasted - -
red onion, thinly sliced - -


COMBINE watercress, jicama, mangos and raspberries in large bowl.

FOR each serving: Toss 1 rounded cupful of the salad with 1 Tbsp. of the dressing; place on serving plate. Top with 2 Tbsp. cheese and 1 Tbsp. each almonds and onions.

Kraft Kitchens Tips

Substitute julienned peeled papayas for the mangos.
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