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Mango, Jicama and Raspberry Salad

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

Ingredients

Ingredients Weights Measures
watercress 1 lb. + 8 oz. 1-1/2 gal.
jicama, peeled, julienned 1 lb. + 8 oz. 1-1/2 qt.
mangoes, peeled, julienned 1 lb. + 8 oz. 1-1/2 qt.
fresh raspberries 1 lb. + 8 oz. 3 cups
KRAFT Balsamic Vinaigrette Dressing 12 oz. 1-1/2 cups
manchego cheese, shaved 6 oz. 3 cups
slivered almonds, toasted 12 oz. 1-1/2 cups
red onion, thinly sliced 12 oz. 1-1/2 cups

Directions

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
Substitute julienned peeled papayas for the mangos.
K:53313v01:97795
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