INGREDIENTS: 8 oz julienned jicama 2 oz julienned red bell pepper 2 oz julienned yellow bell pepper 2 oz julienned zucchini 2 oz julienned yellow squash 2 oz roasted corn 2 T ground pumpkin seeds Juice of 1 lime 1 T chiffonade cilantro 1/2 cup olive oil
1. Combine all julienned vegetables, corn and pumpkin seeds in a large bowl.
2. In a small bowl, combine lime juice and cilantro.
3. While whisking, add olive oil slowly to form emulsion.
4. Add vinaigrette and cilantro to salad and mix thoroughly.
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