Jicama and orange salad

Yield: 1 Servings

Measure Ingredient
8 Navel oranges; peeled, thinly sliced
1 Whole jicama; about 3 lbs, peeled, thinly sliced, cut into wedges (up to 2)
1 pounds Red onions; peeled, thinkly sliced, separated into rings
1½ cup Cilantro leaves; optional
½ cup Fresh lime juice
1 teaspoon Cayenne or other hot chile powder

This recipe is from an enjoyable little cookbook, Mexico: Experience the Cuisine and Music of Mexico. And yes, Mary, you may omit the cilantro ;) Combine oranges, jicama, red onion, and cilantro leaves. Just before serving, combine the lime juice and cayenne, pour over the salad ingredients and toss. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 31, 1997

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