Jicama, Queso Fresco and Chile Ancho Salad Recipe - QueRicaVida.com

Ingredients

• 1 to 2 ancho dried chiles, seeded, cut 1x1/4 inch
• 1 cup roasted garlic Italian vinaigrette* (from 12-oz bottle)
• 1 bag (5 oz) mixed greens or hearts of romaine
• 1 small jicama, peeled, cut 1x1/2 inch
• 2 cups grape tomatoes
• 1 small cucumber, unpeeled (or peeled decoratively), sliced
• 6 oz queso fresco cheese, crumbled or cut into 1/2-inch cubes
• 1/2 teaspoon salt