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Ensalada Mixta - Insalata Mista
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Insalata Mista a la Mexicana

Servings: 4 people


  • 4 cups arugula washed
  • 1 Mexican cucumber  washed, peeled and sliced
  • 4-5 radicchio leaves washed and chopped into big pieces
  • 5-6 fresh basil leaves washed and chopped
  • 1 large carrot washed and peeled
  • 1/2 small jicama washed and peeled
  • 3 tablespoons olive oil
  • 1 1/2 - 2 tablespoons lemon juice
  • 2 teaspoons honey
  • Salt and pepper to taste


  • Mix arugula, cucumber, radicchio, and basil. Using a vegetable peeler, shave long ribbons of carrot and jicama over the salad. Set aside.
  • Mix olive oil, lemon juice, honey until well integrated. Add salt and pepper to taste. Dress the salad.
Course: Salads
Cuisine: Italian, Mexican
Author: Silvia


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