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Make the vinaigrette: Combine all ingredients in a bowl and whisk vigorously until blended. Place three mounds of ubod on a serving platter. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl.
Add dressing and toss to coat. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken. Season vinaigrette to taste with salt and pepper. Pour vinaigrette over; toss to coat. The Best Pineapple Guava Recipes on Yummly
A terrific, home-cooked meal is the kind of thing everyone keep in mind. Making use of these Guava pineapple vinaigrette and salad recipe to enhance your food preparation is the same as an athlete that keeps training-- the much more you do it, the better you get, learn as high as you can around food preparation. The more recipe you have, the much better your meals will taste.
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