The Chicken and the Egg: A Family Cookbook

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Picture
Mexican Confetti Salad

1 Head Green Leaf Lettuce, Shredded 2 Avocados, Diced
3 To 4 Roma Tomatoes, Diced 1/2 Cucumber, Diced
1 Orange Bell Pepper, Diced 1/2 Small Red Onion, Chopped
1 Mango, Diced 1/4 Cup Pine Nuts, Toasted
1 Cup Jicama, Diced Cilantro Lime Vinaigrette

Toss all ingredients together, except pine nut which are to be used as garnish. Makes approximately 20 1-Cup servings. Recipe may be reduced as needed. Serve with Cilantro Lime Vinaigrette on the side.

2012 Original Recipe - April Ferre

"I wanted to put together a colorful and flavorful salad with a fresh Mexican twist.  I tried to gather a variety of colors, flavors and textures.  Mango isn't your typical choice, and one could substitute corn and still have a yellow color, if desired, but it would completely change the character of this salad  I also thought about adding black beans or sliced olives for one more dimension, but decided to stay with bright, cheerful colors." - April Ferre

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