MANGO JICAMA SALAD WITH CHIPOTLE VINAIGRETTE

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SERVES 6

PREP TIME: 20 Minute(s)

COOK TIME: 5 Minute(s)

INGREDIENTS

1/4 cup red wine vinegar
2 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
1/3 cup extra virgin olive oil
1 Tbsp. chopped chipotle peppers in adobo sauce
2 tsp. honey
1 tsp. finely chopped garlic
Pinch dried oregano leaves, crushed
Pinch ground black pepper
1 package (10 oz.) spring salad mix
1 mango, peeled and diced
1 small jicama, peeled cut into thin strips
1/2 cup thinly sliced red onion

PREPARATION

Cook vinegar with Knorr® Reduced Sodium Chicken flavor Bouillon in 10-inch skillet over medium-high heat until it is reduced to 2 tablespoons, about 5 minutes.

Combine vinegar mixture, olive oil, chipotle, honey, garlic, oregano and black pepper in small bowl; set aside.

Arrange spring salad mix on large serving platter, then top with mango, jicama and onion. Just before serving, drizzle with chipotle dressing.