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Apricot, Berry, and Jicama Salad with Honey-Lime Dressing
Nb persons: 6
8 ounces | apricots or nectarines, halved, pitted, cut into 1/2-inch pieces |
1 1-pint basket | strawberries, hulled, cut into 1/2-inch pieces |
1 1/2-pint basket | fresh blueberries |
1 1/2-pint basket | fresh raspberries |
1 1/2 cups 1/2-inch pieces | jicama, peeled |
2 teaspoons | jalape–o chili, minced seeded |
3 tablespoons | fresh lime juice |
3 tablespoons | honey |
1 tablespoon | vegetable oil |
2 tablespoons | roasted salted sunflower seeds |
Bon AppŽtit, Cooking for Health
The flavors of this salad go well with honey-glazed grilled chicken or pork chops.
Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.
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