Jicama-Mango-Tortilla Salad with Citrus Vinaigrette

• 3 cups vegetable oil, for frying
• 2 yellow corn tortillas, julienned
• 1 red corn tortilla, julienned
• 1 blue corn tortilla, julienned
• 1/4 cup fresh lime juice
• 1/2 cup olive oil
• 1 jicama, peeled and julienned
• 12 ripe mango, peeled, pitted and julienned
• 12 red bell pepper, julienned
• 1/4 cup chopped cilantro

1. In large skillet, heat vegetable oil over medium-high heat.
2. Working in batches, add tortilla strips to skillet and cook, turning often, until crisp, about 2 minutes.
3. Remove with slotted spoon and drain on paper towels.
4. In medium bowl, pour lime juice.
5. Gradually drizzle in olive oil while whisking.
6. Season with salt to taste.
7. In serving bowl, combine jicama, mango, bell pepper and cilantro.
8. Pour dressing over salad and toss to combine.
9. Add fried tortillas and toss gently, being careful not to break them up too much.
10. Serve immediately.

vegetable oil, corn tortillas, red corn tortilla, corn tortilla, lime juice, olive oil, jicama, mango, red bell pepper, cilantro

Taken from www.vegetariantimes.com/recipe/jicama-mango-tortilla-salad-with-citrus-vinaigrette/ (may not work)