My South of the Border Vegetarian Salad is a cinch to make and turns dinner into a fiesta.
1/2 lb Jicama, peeled and cut into strips
4 Tbsp spicy low calorie lime dressing or low calorie ranch with added lime garnish
1 head Boston lettuce leaves, rinsed and crisped
2 oranges, peeled and cut into rounds
1 large tomato, cut into rounds
1 red bell pepper, cut into strips
Can of kidney or black beans, drained
1/2 cup almond slivers
1/4 cup thinly sliced green onions (scallions)
2 Tbsp chopped cilanto
Toss jicama with salad dressing in a large bowl and let it stand for 20 minutes. Line a platter with lettuce leaves. Toss remaining ingredients except avocado with jicama and dressing. Arrange in center of platter. Refrigerate until serving time. Peel, pit, and cut avocado into slices. Arrange in a fan pattern on top of salad and serve.