Patty Kuchenski Recipe Collection
Mango, Jicama and Radish Salad with Peanut Dressing

Dressing: 3 Tbsp smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 Tbsp light brown sugar
2 Tbsp canola or vegetable oil (I used vegetable oil)
Salt (we use "no salt" brand of salt)
8 large radishes, halved lengthwise and thinly slice crosswise
6 cups mixed baby greens, washed and dried (I used package mix)
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2 inch cubes)
1/4cup fresh cilantro leaves

Before you plan to make this, make sure you can find 2 mangoes that are ripe. The ones I used were somewhat firm but soft to the touch when pressing a little.
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whish until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 3 Tbsps.
Place the radishes, greens, mangoes, jicama and cilantro in large bowl and toss together. Drizzle with dressing, toss using tongs to coat and serve.
We had this for 2 nights. The second night was just as good but since the lettuce was a little wilted, I got some fresh lettuce and poured the salad over it.

This is probably my favorite salad ever. It was so colorful and it was so crunchy to eat. It is a great flavor combination, you will love it.

Recipe Contributed by Patty Kuchenski - thanks to HGTV's Simply Delicioso chef, IngridHoffman.