Southwest Summer Salad

by Paul Morris

(a.k.a. Root 'n Fruit 'n Pepper Salad)

Chop/dice into small pieces:
– 2 cups jicama
– 2 cups cucumber
– 2 cups mango
– 1 cup tomato
– 1 cup orange bell pepper
– 2 cups watermelon (set aside)

Combine the first five ingredients, leaving out the watermelon. Refrigerate.

This makes about 14 ounces of dressing, enough for several salads (store in refrigerator). Blend the following ingredients thoroughly in a blender:
– 1 oz barrel-aged white wine vinegar (Italian)
– Juice of 3 medium limes (about 3 oz)
– 8 oz mango nectar
– 2 oz Riesling wine (substitute 1 oz white grape juice, if preferred)
– 2 oz olive oil
– 1/4 + 1/8 tsp garlic salt
– 1 heaping Tbs chopped red onion
– 2 Tbs chopped green bell pepper (for a little excitement, replace some or all of this with fresh green jalapeño pepper)
– 2 Tbs chopped fresh cilantro

Right before serving, add the diced watermelon, drain off excess juice, and then stir 1/2 cup of dressing into the salad. Serves about 12.