This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.
1 small red onion (about 6 ounces), sliced into thin rings
1 tablespoon plus 1 teaspoon fresh lime juice
3 tablespoons olive oil
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow bell pepper, seeded and cut into thin strips
1 small jícama (about 16 ounces), peeled and cut into thin strips
1 mango, peeled, pitted, and cut into thin strips
1 tablespoon fresh cilantro, chopped
3 cups fresh spinach, washed and cut into thin strips
6 corn tortillas, cut into thin strips and fried until crisp
salt to taste
Have a bowl of ice water ready. In a small saucepan, blanch onion rings in boiling salted water for 1 minute. Cool in ice water for 1 minute and drain.
Section and seed 2 tangerines and set aside. Juice and strain remaining 4 tangerines. Combine tangerine juice and lime juice in a mixing bowl. Drizzle in olive oil while whisking.
Place onion rings, bell peppers jícama, and mango in a mixing bowl and toss lightly with dressing. Allow to marinate, refrigerated, for at least 30 minutes. Add cilantro, spinach, tortilla strips, and salt. Toss again and garnish with reserved tangerine sections. Serves 8.
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