Jicama, Radish, and Pepita Salad

• 1/2 cup olive oil
• 1/3 cup chopped fresh cilantro
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 1/4 teaspoons ground cumin   
• 1 5-ounce package butter lettuce mix or baby spinach leaves
• 2 cups diced peeled jicama
• 1 scant cup thinly sliced radishes (about 8)
• 1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
• 1/2 cup coarsely crumbled queso fresco or Cotija cheese

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper.

Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

Serves 4.

VERDICT:  I made this to use up the leftover radishes and jicama from the Fourth of July.  I put way more cheese and pepitas in that was strictly necessary, but it was quite good--different enough that it made salad seem kind of interesting.  Keep.