Baby Field Green Salad with Jicama and Lime Vinaigrette

ingredients

• 10 cups mixed field greens or mesclun
• 2 cups arugula, washed and dried
• 1 jicama, peeled and julienned
• 10 large basil leaves, washed and minced
• 1 cup cherry/grape tomatoes, sliced in half
• 1 bottle Stonewall Kitchen Cilantro Lime Dressing
• Salt and pepper to taste

directions

1. Mix first 5 ingredients together in a serving bowl.
2. Toss with Stonewall Kitchen Cilantro Lime Dressing.
3. Taste and season with salt and pepper.
4. Serve chilled.