To: jellybean
Jicama and Orange Salad
1 jicama, peeled and cut into small cubes or julienne strips
The juice of 1 orange
Salt and freshly ground pepper to taste
2 oranges, peeled and sectioned
Dash of cayenne pepper, or to taste (optional)
4 Tbs (60 ml) chopped fresh cilantro (coriander leaves)
Toss the jicama with the orange juice, salt, and pepper. Marinate refrigerated for 1 hour to overnight.
Add the remaining ingredients, tossing to combine, and serve chilled or at room temperature.
Serves 4 to 6.
549 posted on
09/09/2003 12:36:09 PM PDT by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
marking spot
550 posted on
09/09/2003 12:59:35 PM PDT by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
marking spot
551 posted on
09/09/2003 12:59:44 PM PDT by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
marking spot
552 posted on
09/09/2003 1:00:10 PM PDT by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
That sounds delicious! I'll try it soon. I'm still doing induction, so no oranges allowed yet...but soon! :)
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