|2 larges||Navel oranges|
|1 small||Jicama, (8 ounces)|
|¼ cup||Orange juice|
|2 tablespoons||Lemon juice|
|1 tablespoon||Minced fresh cilantro|
Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.
Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.
Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices. Sprinkle with cilantro, salt, and pepper; cover and chill. Yield: 4 servings (serving size: 1 cup).
Serving Ideas : Toss gently before serving.
Recipe by: Cooking Light, Sept. 1995, page 75 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@...> on Mar 28, 1997
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