Mango Jicama Chopped Salad

• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon Sherry vinegar or red-wine vinegar
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 2 cups chopped peeled jicama (about 1 pound)
• 2 mangoes, pitted, peeled, and coarsely chopped
• 1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
• 1 head romaine (1 1/2 pounds)
• 1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
• 1 cup toasted salted pumpkin seeds

1. Whisk together juice, honey, vinegar, and garlic.
2. Add oil in a slow stream, whisking until emulsified.
3. Season with salt and pepper.
4. Toss together jicama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
5. Serve salad sprinkled with pumpkin seeds.

lime juice, honey, sherry vinegar, garlic, olive oil, jicama, mangoes, cabbage, head romaine, cucumber, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/mango-jicama-chopped-salad-102927 (may not work)